Name: Osso Buco!
Ingredients: 2 large Osso Bucco; 2 cups Flour for dusting; ¼ cup fine Corn Meal, optional; 2 tablespoons Garlic Olive Oil or Extra Virgin Olive Oil; 1 large Onion diced; 2 cups Carrots cut into ¾ inch pieces; 2 cups Celery cut into ¾ inch pieces; 12 cloves of Garlic; 1 tablespoon Thyme chopped, use ½ if dry; 1 tablespoon Rosemary chopped, use ½ if dry; 2 glasses Chardonnay or Sauvignon Blanc, the Chef uses LARGE GLASSES :-); 1 can 28 ounces Tomatoes peeled and seeded (the Chef used LaValle tomatoes); 1 cup Tomato Puree; 2 cups Beef Stock or Broth; ½ cup Port Wine, optional; Salt and Pepper to taste; ¼ cup Flour to thicken; 2 Bay leaves; 12 to 15 Kalamata Olives pitted; Zest of one Lemon; Chopped Parley

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Osso Buco – Delicious!

Today I’m going to show you all how I make the Perfect Osso Buco dish with some of the most beautiful pieces of veal I’ve seen in a while! If you would prefer something other than Veal, or if Veal is too expensive, try this same recipe with Lamb or Pork and it will come out just as delicious!

The traditional Osso Buco Milanese is served with a saffron risotto. As much as I love that dish, this one is much quicker to make and just as delicious. If you choose, instead of risotto, you can also serve this with polenta. This is a dish that is fun to make and one that family and friends are going to love. I hope you enjoy!
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Osso Buco!

4.39 from 26 votes

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Recipe Video

Ingredients

2 large Osso Bucco
2 cups Flour for dusting
¼ cup fine Corn Meal, optional
2 tablespoons Garlic Olive Oil or Extra Virgin Olive Oil
1 large Onion diced
2 cups Carrots cut into ¾ inch pieces
2 cups Celery cut into ¾ inch pieces
12 cloves of Garlic
1 tablespoon Thyme chopped, use ½ if dry
1 tablespoon Rosemary chopped, use ½ if dry
2 glasses Chardonnay or Sauvignon Blanc, the Chef uses LARGE GLASSES :-)
1 can 28 ounces Tomatoes peeled and seeded (the Chef used LaValle tomatoes)
1 cup Tomato Puree
2 cups Beef Stock or Broth
½ cup Port Wine, optional
Salt and Pepper to taste
¼ cup Flour to thicken
2 Bay leaves
12 to 15 Kalamata Olives pitted
Zest of one Lemon
Chopped Parley

Instructions

Preheat Oven to 375ºF / 190ºC

Dust your Osso Bucco in seasoned flour and corn meal. In a frying pan heat some olive oil and when 365F sauté the meat until golden brown, and reserve.
In a Dutch oven or any oven proof pot heat the olive oil, when hot add the onion and cook until golden brown. Add the carrots, garlic, celery, thyme and rosemary, and wine. Bring the wine to boil and let it reduce by half.
AFTER THE WINE HAS REDUCED, add the tomatoes, tomato puree, Port wine. Add the flour like the Chef did in the video. Add salt and pepper to taste, and Bay leaves. Cover your pot and bake until the meat is tender and fall of the bones. Depending on the size it could take 2 to 3 hours.
When cooked, add the olives and the lemon Zest and serve with Polenta or Risotto.

You can find the items below used in making this dish at our online store!

Garlic Olive Oil

Onion Salt

La Valle Tomatoes

Woll Non-Stick Fry Pan

About
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Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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