Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I found this recipe written on an old telephone bill envelope, so I figured I had better post it before it got lost for good! Recipe from Biba's Italian Kitchen TV show.

Ingredients Nutrition


  1. In small bowl, combine dried mushrooms and hot water.
  2. Allow mushrooms to reconstitute, making sure to save the liquid!
  3. Season veal with salt and pepper, then dredge in flour, shaking off excess.
  4. Heat oil over medium high heat in deep skillet, and brown veal shanks on both sides, adding more oil as needed.
  5. Remove veal from pan, add diced vegetables and mushrooms, cook for for 5-10 minutes or until browned, adding more oil if needed.
  6. Return veal to pan, add wine and reduce for 5 minutes.
  7. Be sure to scrape up any brown bits off the bottom of the pan--that's where the flavor is!
  8. Add mushroom water, tomato sauce, and chicken broth.
  9. Simmer on very low heat for at least 45 minutes, or bake at 325 degrees for 1 and 1/2 hours, or until veal is fork tender.
  10. Serve over creamy polenta, rice, mashed potatoes, or egg noodles.
Most Helpful

I was sooooo happy to see this recipe. I copied it years ago from Biba's TV show but had lost it.Thanks TGirl,RN. This is the day before my b'day and we had invested in veal shanks so now I won't be nervous about how they will turn out.

5 5

This is the first time I've ever made this dish. Our favorite rest. is in L.A. Calif. We have had Osso Buco there and this was as close to that flavor as possible. thank You. I will make this dish more often.

5 5

I would make this every week if veal shanks weren't so danged expensive! As it is, this will have to be a special occasion dish. But what a dish!! The sauce is wonderful and the veal practically melts in your mouth. I used Dry Marsala (there is also Sweet Marsala) and served the Osso Buco over my Soft Oven Polenta (#84268). I also tried this recipe with beef shanks because they are less expensive, but they are just too tough. Until I win the lottery, this will remain a special occasion treat. Great recipe Teresa, thank you for sharing.