
Pairing: Osso Buco
Osso Buco is a traditional Italian dish featuring cross-cut veal shanks that are braised until tender in a rich sauce made from tomatoes, white wine, and vegetables. The marrow in the bones adds extra richness and depth to the sauce, making it a truly luxurious meal. The dish hails from Milan and is often served with risotto alla Milanese or polenta. The slow cooking process allows the meat to become fall-apart tender, and a gremolata—a zesty mix of lemon zest, garlic, and parsley—is often added at the end to brighten the dish's flavors.
Recipe
Ingredients
- Veal shanks (4 pieces, cross-cut): The star of the dish, providing rich, meaty flavors.
- Onion, carrots, celery (1 each, diced): Form the aromatic base of the braising liquid, adding sweetness and depth.
- White wine (1 cup): Used to deglaze the pan and infuse the sauce with acidity.
- Tomatoes (1 can, crushed): Adds a tangy richness to the braising liquid.
- Beef or veal stock (2 cups): Deepens the flavor of the sauce.
- Garlic (3 cloves, minced): Essential for flavor, used in both the sauce and the gremolata.
- Lemon zest (1 tablespoon): Brightens the dish as part of the gremolata
Instructions
- Prepare the veal: Season the veal shanks with salt and pepper. Dust them lightly with flour, shaking off the excess.
- Sear the meat: In a heavy Dutch oven, heat olive oil over medium-high heat. Sear the veal shanks until browned on all sides, then remove and set aside.
- Cook the aromatics: In the same pot, sauté diced onions, carrots, and celery until softened. Add minced garlic and cook for an additional minute.
- Deglaze: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
- Add the tomatoes and stock: Stir in the crushed tomatoes and stock. Return the veal shanks to the pot, ensuring they are mostly submerged in the liquid.
- Braise: Cover the pot and transfer it to a preheated oven at 325°F. Braise for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
- Prepare gremolata: Just before serving, mix together minced garlic, lemon zest, and parsley to create the gremolata. Sprinkle it over the osso buco for a fresh, zesty finish.
Serve With
Barolo, Chianti
Learn More About the Best Pairings

Barolo
The wine is celebrated for its powerful structure, complex flavors, and significant aging potential.

Samplers
-
Galentine’s Starter Pack
Regular price $39.00Regular priceUnit price / per -
Box of Bubbles Duo
Regular price $60.00Regular priceUnit price / per -
European Holiday Pack
Regular price $68.00Regular priceUnit price / per -
Loving Reds Six Pack
Regular price $80.00Regular priceUnit price / per