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Veal Shank Osso Buco with Chattooga Club

Plate of Veal Shank Osso Buco Veal Shank Osso Buco at the Chattooga Club


(Yields 6-8 Portions)

6-8, 2-inch Center Cut Veal Shanks (ask your butcher)

1 Large, Yellow or Sweet Onion, Medium Diced

2 Large Carrots, Medium Diced

4 Stalks Celery, Medium Diced

3 Cloves of Garlic, Minced

4 Tablespoons Tomato Paste

1 Large Red Ripe Tomato, Large Diced

3 Cups Good Red Wine (I like French Pinot Noir)

1 Quart Veal Stock or Beef Stock

2 Bay Leaves

Fresh Italian Flat Leaf Parsley, Chopped

Couple Sprigs of Fresh Thyme & Rosemary 

½ Cup Olive Oil

Kosher Salt & Fresh Cracked Black Pepper, for seasoning


The Method

Preheat your oven to 325 degrees, and make sure to pat dry your Veal Shanks thoroughly.

In a large Dutch Oven on Medium High Heat, add ½ of the olive oil and allow to heat up to a slight smoking point. Carefully and lovingly brown your Shanks completely on both sides. (About 5 minutes per side) then remove and set aside on another dish.

Wipe out any access oil and fat from the pan and add the other ½ of the olive oil. Add the Onion, Carrots, Celery & Garlic. Season your vegetables with Salt & Pepper. Saute the Vegetables until tender (about 5-7 Minutes), stirring occasionally. Add the tomato paste and mix it thoroughly with the vegetables. 

Add the Veal Shanks back into the pan, making sure not to stack them on top of each other.

Add the Good Red Wine and allow it to come to a boil for 2-3 minutes.

Add the Veal Stock or Beef Stock and allow it to come back to a boil. 

Turn off the Heat! Add your Diced Tomatoes, Bay Leaves, Fresh Parsely, Thyme & Rosemary.

Cover with a lid or aluminum foil and bake at 325 Degrees for 3 Hours, or until the bone pulls out and the meat is fork tender.

Remove the Shanks and place them on an attractive serving platter. Return the pot to Medium High Heat and reduce the braising liquid by about half. 

Ladle the reduced liquid over the Veal Shanks and garnish with fresh herb sprigs.

Serve with your favorite sides. The Chef suggests classic Mashed Potatoes, Creamy Parmesan Risotto, or Plain Steamed White Rice along with Buttered Broccoli or Asparagus. 


Chefs Note: This recipe is also perfect for Lamb Shanks or Pot Roast. Cook with good ingredients, attention to detail, and Love, and you will always be successful!


Chef Jason Whitaker
Executive Chef, The Chattooga Club, Cashiers, North Carolina


About the Chef:
A passion for carefully crafted and wholesome cuisine runs deep for Chattooga Club Executive Chef Jason Whitaker. Cultivating his art since the age of sixteen, Chef Whitaker has found his specialty in making people happy with fantastic dishes prepared in time-honored and traditional methods. His knowledge of the Club and its members, combined with his skill in serving up mouthwatering creations, has made him a beloved member of the Chattooga community. 


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