Recipe of the Week: Osso Buco

September 15, 2011

As summer gives way to fall, I begin to crave one of my all-time favourite meals – OSSO BUCO! This version offers a French twist to an Italian recipe, so delicious you're sure to win someone's heart :) 

WARNING! Make sure you wear loose clothing because this meal will have you craving more and more and more… enjoy!


Ingredients for 6 servings
·         2 tablespoons extra-virgin olive oil
·         Six 2-inch-thick meaty veal shanks
·         1-inch-thick piece of Italian pancetta, cut into 1/4 –inch dice
·         Salt and freshly ground pepper
·         2 large carrots, cut into 1/2 -inch dice
·         1 medium onion, cut into 1/2 -inch dice
·         1 celery rib, cut into 1/2 -inch dice
·         8 mushrooms, cut in half or whole
·         4 pieces of dried porcini mushrooms
·         2 garlic cloves, minced
·         1 cup dry red wine, such as Barbera or Chianti
·         1/3 cup Brandy or Cognac
·         1 cup chicken stock, or canned low-sodium broth


Preheat the oven to 325°. Heat the olive oil in a large enameled cast-iron casserole. Season the veal shanks with salt and pepper and cook over moderate heat until browned, about 8 minutes per side. Transfer the shanks to a plate.

Add the carrots, onion, celery, garlic, pancetta and mushrooms to the casserole. Reduce the heat to moderately low and cook, stirring, until tender, about 7 minutes. Add the wine, brandy and cook, scraping up any browned bits, until slightly reduced, about 5 minutes. Add the chicken stock, dried porcini mushrooms and bring to a simmer over high heat.

Return the shanks to the casserole, nestling them into the vegetables; add any accumulated juices. Cover the casserole and braise the shanks in the oven for 1 hour. Turn the shanks, cover and cook for about 1 hour longer, until the meat is very tender.

PERSONAL SUGGESTION: Try serving this recipe with homemade Italian Pappardelle pasta. Cook the pasta in a separate pot/pan. When the pasta is ready, simply remove the cooked osso buco from the casserole and place in a separate plate. Then place the cooked pappardelle in the ‘jus’ (sauce) and stir. Serve the pappardelle with a piece of the osso buco. Simply delicious!

MAKE AHEAD The osso buco can be refrigerated overnight and reheated, covered, in a 325° oven.

Serve a red that echoes the wine in the osso buco and stands up to the mushrooms and pancetta. A good choice would be a Barbera d'Asti.

Buon Appetito or should I say, “Bon Appétit!”

You Might Also Like