Osso Buco

Osso Buco

Servings 4


  • 1/2 cup   extra virgin olive oi divided
  • 4 veal shanks 2 ½ to 3 inches each
  • 2 cups  all-purpose flour
  • 4 ribs celery  diced
  • 2 large carrots  diced
  • 1 large onion diced
  • 4 tbsp  chopped garlic
  • 1 cup  tomato paste
  • 4 cups  Messina Hof Cabernet Franc  (or your favorite Messina Hof bold red wine)
  • 1/2 gallon veal stock
  • 3 tbsp  fresh oregano  chopped
  • 3 tbsp  fresh basil chopped
  • 3 tbsp  fresh parsley chopped
  • salt and pepper to taste


  • In a sauté pan, heat ¼ cup oil.
  • Dredge veal shanks in flour; brown on all sides in oil.
  • Transfer shanks to a deep baking dish
  • Add remaining oil to sauté pan; sauté celery, carrots, onion, and garlic until onions begin to turn translucent.
  • Add tomato paste; sauté for 2-3 minutes.
  • Pour over shanks
  • Whisk wine into pan drippings, then add to baking dish.
  • Add stock and herbs.
  • Cover dish with parchment paper and then foil.
  • Bake at 275 degrees F for six hours or until meat is tender and begins to fall off the bone.
  • Remove shanks and keep warm.
  • Place baking dish on the stove; simmer pan drippings and vegetables.
  • Skim fat.
  • Season with salt and pepper.
  • Return shanks to sauce and serve.


Note:  This is a Bonarrigo favorite and a great recipe from the Vintage House Restaurant. For a variation on the recipe add Tuscan beans or baby spinach into the sauce.
Recipe from Vineyard Cuisine, Meals & Memories from Messina Hof by Paul & Merrill Bonarrigo
The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce.
Photo courtesy of Food Network (th).

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