Photo of Osso buco with mixed mushrooms by WW

Osso buco with mixed mushrooms

Total Time
2 hr 40 min
20 min
2 hr 20 min
Osso buco means bone with a hole, and is Northern Italian specialty made with a cross cut of veal shanks simmered in a tomato-based sauce until the meat is so tender, it falls from the bone. When shopping for veal shanks, get the meatiest ones you can find. We add lots of vegetables, like fennel and carrots, along with mushrooms and tomatoes to make this healthier version of the classic. Since it only calls for a cup of wine, there's plenty left to serve with dinner.


Uncooked lean veal shank

1¾ pound(s), (4 shanks), trimmed

All-purpose flour

2 Tbsp

Extra virgin olive oil

1 Tbsp

Uncooked carrot(s)

2 small, cut into 1-inch pieces

Uncooked fennel bulb(s)

1 item(s), small, thinly sliced

Uncooked shallot(s)

4 item(s), quartered

Garlic clove

2 clove(s), crushed

Fresh mushroom(s)

10 oz, (mixed), coarsely chopped

Red wine

½ cup(s)

Canned diced tomatoes

14 oz

Canned beef broth

1 cup(s)

Canned unsalted tomato paste

1 Tbsp

Fresh thyme

1 tsp, chopped


  1. Toss veal in flour to coat. In Dutch oven or braiser, heat 1⁄2 tbsp oil over medium-high. Working in batches, add veal and cook, turning once, until browned, about 5 minutes. Transfer to plate.
  2. Add remaining 1⁄2 tbsp oil to pot and heat over medium. Add carrots, fennel, shallots, and garlic and cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened, 2 to 3 minutes.
  3. Add wine to pot and bring to boil, scraping up browned bits on bottom with wooden spoon. Add tomatoes, broth, tomato paste, and thyme and bring to boil. Return veal to pot, arranging in single layer, and bring to boil. Reduce heat and simmer, covered, for 11⁄2 hours. Uncover and simmer until veal is tender and juices thicken slightly, about 30 minutes.
  4. Serving size: 1 shank plus 1⁄4 cup vegetables and sauce