Succot Recipe Box: Veal Osso buco

I Love Marrow Bones! There is just something about the marrow spread on a warm piece of challah or a good cracker with a pinch of kosher salt as garnish that is just HEAVENLY! – Seriously delicious trust me!

So when I discovered Veal Osso buco  it was love at first sight – I  I mean this veal had a marrow bone right in its center – what more can I ask for? This recipe is super simple to make & is always a real crowd pleaser.

Yes I admit this is an expensive meat, and not always available in your local butcher. But I find that during Yom Tov season it is always readily available, and is one of my best and most requested dishes that I serve.  They also make terrific left overs for great pita filled sandwich cold during Chol-Hamoed (I have that on personal experience)

So for those of you who are looking for something new and delicious to serve this Yom Tov, try some Veal Osso buco and one of my favorite recipes.


Veal Osso buco

Tip: I have found that this recipe works best if prepare and dice all my vegetables in advance.


  • 5-7 Veal Osobuco pieces
  • Extra Virgin Olive Oil
  • Kosher salt & pepper
  • Flour
  • 1 large onion, diced
  • 1 tsp. cumin
  • 1 tsp. basil
  • 1 tsp. crushed thyme
  • 1 tsp. oregano
  • 1 tsp. dried parsley
  • 2 tsp. garlic powder
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 2 ½ cups good white wine (I like to use moscato or a nice cry white wine dep. What I have on hand)


Sprinkle salt and pepper generously on both sides of your veal. Dredge each piece in flour coating them on all sides. Hat about 2-3 tbsp. of olive oil in a large dutch oven. When oil is hot, pan sear the veal on each side for about 2-3 minutes. Remove veal with tongs and set aside on paper plate.

Add the onions to the same dutch oven, you might need to add a little more olive oil, and sauté the onions.  Add all the spices along with a little more salt & pepper &mix well  with a wooden spoon ,make  sure you scrape the bottom of the pot for all the good brown bits. After the onions have cooked for about 4-5 minutes add the carrots and celery and let them cook for about 2 minutes.

Add the wine and mix well and let the vegetables cook for about 3-4 minutes. Then add the veal back in to the pot with the wine and vegetables. The wine should cover the veal about ¾ way, if not add some more wine or chicken broth.

Lower flame to medium and cook the veal on the stove top for about 2 hours. Make sure to check on veal mid way, if liquid is low you may need to add some broth

Serve veal over rice or couscous




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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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