Delicious Braised Osso Bucco

CHEF: Harold Laman

PREP TIME: 20 min




4-1lb. Veal Osso Bucco

¾ cup diced carrot

¾ cup diced celery

¾ cup diced onion

1 T minced garlic

2 bay leaf

2 T vegetable oil

¼ cup all-purpose flour

1 pinch cayenne powder

2 oz. tomato paste

2 cups beef or chicken stock

1 cup red wine

½ cup marsala wine

2 cups whole crimini mushrooms

1 t kosher salt

½ t ground black pepper

1 T Lea and Perrins Worcestershire sauce


Preheat oven to 350 degrees Combine flour, salt, black and cayenne pepper in a zip-lock bag.

Heat heavy duty sauce pot over med-high heat. Add vegetable oil.

Dry off any excess moisture off of the veal. Add to zip-lock 1 at a time and coat thoroughly with flour mixture.

Place veal into sauce pot and brown all sides. Approximately 4 minutes each side. Remove veal from pot and reserve on a side plate.

Add diced vegetables, garlic, and bay leaf into the sauce pot. Stir often with wooden spoon for about 5 minutes until they are tender.

Add about 2 T of the flour mixture and stir into the pot coating veggies. Add paste, stir a few more minutes.

Now deglaze the pot with the chosen stock, and both wines, stirring well arrange the veal into the pot with the bone marrow facing up. Cover the pot with a tight fitting lid.

Place into the pre-heated oven and braise for 2h 15m.

Add mushrooms and continue braising for an additional 15-20m. Taste sauce and season if needed with additional salt and pepper. Stir CAREFULLY to avoid meat falling off the bone. Serve with risotto/ polenta/ or wide pasta noodle like pappardelle.