This classic Osso Bucco recipe from Executive Chef Justin Perez pairs perfectly with the 2017 J. Lohr Hilltop Cabernet Sauvignon!
Ingredients for the Osso Bucco:
- 5 large 1 ½” thick veal shanks
- butcher’s twine
- kosher salt
- cracked black pepper
- 2 cup red wine
- 2 cup water
- canola/olive oil blend (90/10)
- 2 cup demi-glace (see below)
Instructions (must do day before):
- Begin by tying each shank with the butcher’s twine in a criss-cross fashion to hold the meat together as it braises. Salt and pepper the shanks.
- Pour oil into large bottom sauce pan and heat. The pan should be large enough to fit all of the shanks lying on the bottom.
- When oil begins to smoke, lay each shank onto the bottom of the pan, searing each side until golden brown and a little crispy. Do not let burn.
- Leave shanks in pan and add wine and water, bring to a boil, reduce heat to medium and cover.
- Braise (slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid) the meat until tender and meat is falling off the bone, 2 – 2 ½ hours. (Meat will stay together because of the string.)
- Remove meat from liquid and let cool overnight.
Ingredients for the Cabernet Demi Sauce:
- 1 cup red wine
- 4 tsp. sugar
- 2 tsp. salt
- 1 tsp. white pepper
- 2 tsp. puréed garlic (puree with a little oil and water in food processor)
- ½ cup mirepoix (see below)
- ¼ lb. (1 stick) unsalted butter, cut into 8 pieces
Mirepoix ~ 1 part small diced carrots, 1 part small diced celery and 2 part small diced yellow onions.
Instructions (reheat and reduction sauce):
- Cut strings off of shanks and place into sauté pan.
- Add demi, wine, garlic, mirepoix, salt, sugar, pepper.
- Place all on burner on medium high heat and simmer. Move pan around slightly to mix ingredients. Cover pan.
- After about 4 minutes turn shanks over and continue to reduce until liquid is approximately 20% of original amount.
- Add butter one piece at a time until incorporated.
- Sauce will thicken, should coat the back of spoon. Adjust seasoning.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.