Garlic Olive Osso Bucco

California Olive Committee
  • Yield: 4 servings


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


  1. Heat oil in a large high-sided sauté pan over medium-high heat. Season veal shanks with salt and pepper, then dredge in flour. Brown in oil for 3 minutes on each side. Add garlic cloves to pan, turn heat down to medium and sauté until golden. Pour in beef stock, tomatoes, olives, white wine and bay leaves and bring to a boil. Turn heat down to low, cover and simmer for 2 to 3 hours until meat is easily pulled from the bone. Transfer cooked shanks to a clean plate and set aside. Stir chard into sauce and cook over medium high heat for 3 to 4 minutes until chard is completely wilted. Return osso bucco to pan and serve hot.

Recipe courtesy of the California Olive Committee