Osso Bucco

Osso Bucco

This classic Osso Bucco recipe from Executive Chef Justin Perez pairs perfectly with the 2017 J. Lohr Hilltop Cabernet Sauvignon!

Serves 5

Ingredients for the Osso Bucco:

  • 5 large 1 ½” thick veal shanks
  • Butcher’s twine
  • Kosher salt
  • Cracked black pepper
  • 2 C Red wine
  • 2 C Water
  • Canola/olive oil blend (90/10)
  • 2 C Demi-glace (see below)

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 C 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 C Mirepoix (see below)
  • ¼ Pound (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.

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.