Osso Buco in a Red Wine Sauce
Servings Prep Time
4 30minutes
Cook Time
Servings Prep Time
4 30minutes
Cook Time
  • 4 Osso Buco
  • 1teaspoon kosher salt
  • teaspoon ¾ground black pepper
  • 2tablespoons Dijon mustard
  • 1cup all-purpose flour
  • 2tablespoons duck fator butter
  • 2 shallotsfinely minced
  • 1 carrotsfinely minced
  • 12cloves garlicfinely minced
  • 1tablespoon red curry paste (you can use tomato paste in its placebut the curry paste definitely elevates the dish)
  • teaspoon ⅛caraway seeds
  • 1cup good red wine (do not use Two Buck Chuck for thispeople)
  • 2cups ½beef stock
  • 3 sprigs fresh thyme (or any other fresh herbs you have – rosemary would work welltoo)
  • crusty breadfor serving
  1. Preheat your oven to 160C. Dry the meat with paper towels, then tie each shank with twine once around, if you have it (it will help to keep them from falling apart, as they become very tender when fully cooked – if you don’t have twine, it’ll be fine, but they will probably fall apart a bit – they will still be delicious). Rub the meat with salt and pepper, then with the dijon mustard. Dredge the meat in flour, and set aside.
  2. Add your duck fat (or butter) to your pan over medium-high heat. Place your veal in the pan and sear on all sides for about 4 minutes, until well browned. Transfer the browned meat to a plate and set aside.
  3. In the same pan, add another tablespoon of duck fat or butter. Add in the shallots and carrots and stir for 5 minutes over medium heat, until softened, then add in the garlic and cook for 1 minute, until fragrant. Add in the curry paste, then the wine and stock and scrape up any browned bits. Place the meat back in the pan, along with the sprigs of thyme. Place a lid on the pan and place in a 160C for 2 to 2½ hours, until tender. Serve alongside some crusty bread and be sure to scrape out all of the bone marrow!