FREE IN−STORE DELIVERY with any purchase of $75 or more


Osso buco with star anise


15 minutes


60 minutes



Osso buco with star anise
Add to favourites

Please create an account and sign in to add recipes to your favourites.



8 slices veal shank, each 2 1/2 cm (1 in.) thick
30 ml (2 tbsp.) olive oil
15 ml (1 tbsp.) butter
1 large onion, chopped
3 carrots, thinly sliced
3 celery sticks, diced
3 cloves garlic, chopped
375 ml (1 1/2 cups) beef bouillon
1 796-mL (28 oz.) can diced tomatoes
250 ml (1 cup) Sicilian red wine
15 ml (1 tbsp.) fresh oregano, chopped
2 star anise
Salt and freshly ground pepper to taste


  1. In a saucepan, brown the veal slices on high in the oil and butter.
  2. Remove veal from pan and set aside.
  3. Reduce heat to medium and sweat the onion, carrots and celery for three to five minutes.
  4. Add the garlic and cook for one minute.
  5. Stir in the bouillon, tomatoes and wine and bring to a simmer.
  6. Add the oregano and star anise.
  7. Return the meat slices to the saucepan.
  8. Simmer on low until the meat is tender, about 45 minutes to one hour. Season to taste.

NOTE : For vintage products, the vintage year in stock may differ from the one displayed on Bottles may vary in appearance from the ones shown in product pages.
* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.