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Osso Buco


Osso Buco

Servings 4


  • 1/2 cup extra virgin olive oil 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


  1. In a sauté pan, heat ¼ cup oil.

  2. Dredge veal shanks in flour; brown on all sides in oil.

  3. Transfer shanks to a deep baking dish.

  4. Add remaining oil to sauté pan; sauté celery, carrots, onion, and garlic until onions begin to turn translucent.

  5. Add tomato paste; sauté for 2-3 minutes.

  6. Pour over shanks.

  7. Whisk wine into pan drippings, then add to baking dish.

  8. Add stock and herbs.

  9. Cover dish with parchment paper and then foil.

  10. Bake at 275 degrees F for six hours or until meat is tender and begins to fall off the bone.

  11. Remove shanks and keep warm.

  12. Place baking dish on the stove; simmer pan drippings and vegetables.

  13. Skim fat.

  14. Season with salt and pepper.

  15. Return shanks to sauce and serve.

Recipe Notes

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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