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finished ossocbuco recipe with risotto
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5 from 2 votes


Any sort of shank will work here. One important tip on dealing with large shanks: Use kitchen twine to tie them tightly while cooking -- this keeps them together and compact. Mostly it's for presentation, but if you skip this step you run the risk of the shanks falling apart in your sauce. Not always a bad thing. Make this dish when you have a little time, as it will always require at least 2 hours, and probably more. Good news is that it reheats beautifully, so you can make it on a weekend and eat it during the week. 
Prep Time25 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 55 mins
Course: Main Course
Cuisine: Italian
Keyword: braises, elk, pork, venison
Servings: 6 people
Calories: 360kcal
Author: Hank Shaw


  • 4 cross-cut shanks, about 2-3 inches thick
  • Salt
  • Flour for dusting
  • 1/4 cup olive oil, butter or bear fat
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 ounce dried porcini mushrooms about a handful, chopped
  • 1 cup white wine
  • 1 cup chicken, beef or game stock
  • 1 28- ounce can crushed tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Zest of a lemon cut into large strips, white pith removed
  • 2 bay leaves
  • 1/4 cup chopped fresh parsley, for garnish


  • Preheat the oven to 300°F. Heat the olive oil in a Dutch oven or other large pot set over medium-high heat. Salt the shanks well and dust them in the flour to coat. Brown them well in the pot. Take your time and get a good browning on them, which should take a solid 10 minutes. Remove and set aside.
  • Add the onion, carrot, celery and porcini mushrooms, and saute until slightly browned around the edges, about 6 to 8 minutes. Sprinkle some salt on them as they cook.
  • Pour in the white wine and use a wooden spoon to scrape up any browned bits on the bottom of the pot. When this comes to a boil, add the stock, crushed tomatoes, thyme, oregano, lemon zest and bay leaves and bring to a simmer. Return the shanks to the pot and turn to coat with the sauce. Cover the pot and move it to the oven. Cook until tender, between 2 and 4 hours, depending on the animal. Serve on top of risotto or polenta, or alongside some bread, garnished with the parsley.


Calories: 360kcal | Carbohydrates: 18g | Protein: 33g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 113mg | Sodium: 349mg | Potassium: 1113mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3960IU | Vitamin C: 18.9mg | Calcium: 108mg | Iron: 3.8mg