Endorsed by the European Oncology Nursing Society

Osso bucco

Osso bucco image

Serves 4              

Calories: 272 kcal per portion


  • 500 g sliced veal shank
  • 3 chopped tomatoes
  • 3 carrots
  • 2 sticks of celery
  • 2 garlic cloves
  • 3 onions
  • 1 stock cube
  • 100 ml dry white wine
  • A little orange zest
  • Dried basil
  • 1 bouquet garni
  • Flour
  • Parmesan cheese
  • Salt and pepper


  1. Coat the veal slices in flour. Place in a casserole dish and brown over a high heat. Set aside.
  2. Peel the vegetables and cut them into equal slices.
  3. Fry the carrots, celery, and chopped onions in a little olive oil in the same dish you used for the veal.
  4. Deglaze the pan with the white wine, then reduce the mixture by half.
  5. Add the tomatoes, orange zest, bouquet garni, basil, and crumbled stock cube.
  6. Mix, then add the meat and fill the dish to a level of two-thirds with water.
  7. Leave to simmer over a gentle heat for 40 minutes.

This recipe was developed by a nutritionist.