In the kitchen: Veal Osso Bucco

In the Kitchen
main bkg

Cassarino’s co-owner and Chef Steven Renzi stopped by the kitchen Monday to show us how to make Veal Osso Bucco.


  • (4) 2″ Thick Veal Shanks
  • 1/3 cup Diced Carrots
  • 1/3 cup Diced Celery
  • 1/3 cup Diced Onion
  • 1 cup Chicken Stock
  • 1 cup Beef Stock
  • 1/4 cup Brandy
  • 1 small can Tomato Paste
  • 2 cloves Chopped Garlic
  • 2 sprigs Fresh Rosemary
  • Small bunch Chopped Parsley


  1. On the stove top heat a sauté pan on medium to medium high heat, add enough oil just to coat the bottom.
  2. Lightly flour the veal and brown both sides. Remove from heat and place into a roasting pan.
  3. Add the diced vegetables to the sauté pan and cook until soft.
  4. Add brandy to the sauté pan and scrape all the excess from the pan. Pour contents of sauté pan over the veal shanks in the roasting pan.
  5. Add the beef, chicken stock to the roasting pan as well as the tomato paste.
  6. Add the rosemary and chopped garlic.
  7. Cover and place in an oven at 275 degrees for 4 hours.
  8. Remove and let rest. I suggest serving with potato, pasta, risotto.

About the Restaurant:

Cassarino’s Ristorante
177 Atwells Avenue
Providence, RI 02903


  • Monday thru Thursday 11:30 a.m. – 10 p.m.
  • Friday 11:30 a.m. – 11 p.m.
  • Saturday 12 p.m. – 11 p.m.
  • Open on select Sundays.

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