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Osso Buco

Osso Buco originated in the regions of Lombardy in the 19th century! Download Recipe PDF

Ingredients

Osso Buco for 6

1 sprig each fresh rosemary and thyme
1 dry bay leaf
2 whole cloves garlic
Cheesecloth and kitchen twine
3 whole veal shanks (1 pound per shank)
Salt and fresh ground pepper
All purpose flour
1/2 cup canola oil
1 onion diced
1 carrot diced
Small amount of tomato paste
1 cup of Portalupi Arneis
3 cups chicken stock
3 tablespoons fresh parsley
Some lemon zest
1/2 cup Portalupi Petite Sirah

How To Make

1
Place the rosemary, thyme, bay leaf and garlic into cheesecloth and tie with twine. This is a bouquet garni.
2
Pat dry the veal shanks with paper towels. Tie the meat to the bone with kitchen twine. Season with salt and fresh ground pepper, dredge the shanks in flour-no excess.
3
In a large Dutch oven pot, heat oil and tied veal shanks and brown both sides, about 3 minutes. Remove. In the same pot, add onion, carrot and celery, season with salt. Saute until soft about 8 minutes. Add tomato paste and mix well. Return browned shanks to the pan and add Portalupi Petite Sirah and reduce wine by half, about 5 minutes. Add the bouquet garnish and 2 cups of chicken stock, bring to boil. Reduce heat to low, move to slow cooker and cook for 5-8 hours and the meat is falling off the bone. Keep the liquid level up for the shanks.
4
Remove the cooked shanks, remove bouquet garni and pour juices over. Garnish with fresh parsley.