Garlic Olive Osso Bucco


  • 1 tablespoon olive oil
  • 2 1/2 pounds veal shanks
  • 1 tablespoon all purpose flour
  • 1/2 cup garlic cloves, whole, crushed skins removed
  • 1 1/2 cups beef stock
  • 1 cup diced canned tomatoes
  • 1 cup California Black Ripe Olives, halved
  • 3/4 cup white wine
  • 2-3 bay leaves
  • 4 cups chopped Swiss chard


  1. Heat oil in a large high-sided sauté pan over medium-high heat.
  2. Season veal shanks with salt and pepper, then dredge in flour.
  3. Brown in oil for 3 minutes on each side.
  4. Add garlic cloves to pan, turn heat down to medium and sauté until golden.
  5. Pour in beef stock, tomatoes, California Ripe Olives, white wine and bay leaves and bring to a boil.
  6. Turn heat down to low, cover and simmer for 2-3 hours until meat is easily pulled from the bone.
  7. Transfer cooked shanks to a clean plate and set aside.
  8. Stir chard into sauce and cook over medium high heat for 3-4 minutes until chard is completely wilted.
  9. Return osso bucco to pan and serve hot.*Alternative Directions: Place ingredients in the pot of a medium sized slow cooker. Cover and cook on low heat for 8 hours. Season to taste with salt and pepper before serving.
Nutritional Analysis Per Serving:

Calories 423, Fat 15g, Cholesterol 210mg, Sodium 808mg, Carbohydrate 12g, Protein 59g, Calories from fat 32%.