Osso Buco with Mustard and Horseradish Gravy

Osso Buco is a delicious hearty dish made by braising veal shanks in a rich stock with white wine. This recipe adds flavor to the gravy from coarse grain mustard and horseradish.  

Besides being a delicious, heartwarming, and flavorful comfort food, veal shanks support your immune system and blood health!  So many wonderful reasons to make Osso Buco. 

Veal Osso Buco with carrots and egg noodles on a round white serving plate.

The difference between following a recipe and learning how to cook is transformational.  Understanding what you’re doing and why gives you a solid basis to ensure what you make turns out beautifully. From there, the creative process kicks in, and there is no limit to the fun and experimentation you can have in your kitchen.

In this recipe, the white wine gives the gravy a dry, fruity flavor with a bit of tanginess. Whole grain mustard adds texture, while the sour cream and flour mixture thickens the sauce and adds creaminess. 

To level up your cooking, use your senses in each recipe step and ask yourself these questions. What taste does the ingredient add? Does it change the appearance or texture? What would happen if I added more or less of an element? Understanding the “why” in recipes will quickly transform your kitchen skills!

Veal Osso Buco with carrots and egg noodles on a round white serving plate.

Osso Buco with Mustard & Horseradish Gravy

Foodie de Froid
Servings 4
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Osso buco is a delicious hearty dish made by braising veal shanks in a rich stock with white wine. This recipe adds flavor to the gravy from coarse grain mustard and horseradish. Outside of being a delicious flavorful comfort food, veal shanks are packed with support for your immune system and blood health. 
5 from 1 vote


  • 4 veal shanks roughly 1 pound each
  • 2 tbsp olive oil
  • 2 tsp Kosher Salt
  • 2 tsp black pepper freshly ground
  • 1 cup chicken broth low sodium
  • 1 cup dry white wine Sauvignon Blanc
  • 2 tbsp tomato paste
  • 2 carrots medium - peeled and cut crosswise
  • 1 onion medium - peeled, root trimmed but left intact, and quartered lengthwise
  • 3 cloves garlic smashed
  • 3 thyme fresh sprigs or 1 tsp dried thyme
  • 1 bay leaf large
  • 3 allspice berries or 1/2 tsp ground allspice


  • 2 tbsp brandy
  • ½ tsp prepared horseradish
  • ½ tsp mustard coarse grain
  • 1 tsp all-purpose flour
  • 2 tbsp sour cream


  • 2 tbsp parsley minced fresh flat-leaf
  • thyme sprigs - if desired


  • Heat a heavy skillet to high heat. Dry veal shanks with paper towel. Salt and pepper both sides of the shanks. Add olive oil to the pan. Add shanks and cook until well browned - 5 - 7 minutes. Turn and cook until the 2nd side is browned. Use a metal spatula to compress the meat, so the underside has consistent contact with the pan. Remove from the pan and set the shanks aside.
    4 veal shanks, 2 tbsp olive oil, 2 tsp Kosher Salt, 2 tsp black pepper
  • Add the broth to the hot pan and scrape the bottom to loosen any browned bits.
    1 cup chicken broth
  • Add the broth, wine, tomato paste, carrots, onion, garlic, thyme, bay leaf, and allspice to the slow cooker. Nestle the shanks on top of the vegetables, cover, and cook on low for 6 hours.
    1 cup dry white wine, 2 tbsp tomato paste, 2 carrots, 1 onion, 3 cloves garlic, 3 thyme, 1 bay leaf, 3 allspice berries
  • Transfer the shanks to a cutting board and tent with foil to keep warm. Strain the remaining liquid through a sieve into a heatproof bowl and discard the solids.
  • Skim the fat from the top of the strained liquid, or use a fat separator. Pour into a medium-sized saucepan and bring to a boil. Simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard.
    2 tbsp brandy, ½ tsp prepared horseradish, ½ tsp mustard
  • In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, ensuring there are no lumps. Pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over low sauté, stirring occasionally, for 5 minutes to blend the flavors and thicken.
    1 tsp all-purpose flour, 2 tbsp sour cream
  • Transfer the shanks to 4 plates. Serve over mashed potatoes, egg noodles, roasted root vegetables, or sautéed greens. Top with the gravy and a sprinkling of parsley. Garnish with thyme sprigs if desired.
    2 tbsp parsley, thyme

Kitchen Equipment

1 slow cooker
fat separator


Course Main Course
Cuisine American, Italian
Calories 440


Serving: 4gCalories: 440kcalCarbohydrates: 11gProtein: 45gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 174mgSodium: 1672mgPotassium: 1031mgFiber: 2gSugar: 5gVitamin A: 5469IUVitamin C: 10mgCalcium: 95mgIron: 3mg
Keyword horseradish, Veal shank
Have you made this recipe? We'd love to hear how it was!

De Froid Tip: Plating

Choosing the best vessel to serve your meal is a creative and fun experience!  Interior designers keenly eye spaces, textures, and designs.  The same concepts apply when you plate your food.  

Unless we have company, there are just two of us.  Because of this, I have collected fun designs and colors that I can purchase by the plate.  I only have two of the plates shown below!  Notice the large rim?  The well in the center holds the meat, noodles, and veggies together, so you taste that beautifully seasoned gravy on every bite.  The wide rim also gives it proportion and balances the food perfectly.

Veal Osso Buco with carrots and egg noodles on a round white serving plate.

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Our mouth reacts to flavors in a transitional way.  That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal.  Yet after the first few bites, our mouths and minds adjust, and that experience deadens.  

Thus, the tasting experience!  We served 14 consecutive courses at my last tasting party.  Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.

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