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Osso Bucco

Osso Bucco prepared recipe plated and garnished with fresh parsley
PAIRS WITH  Pinot Noir Category


Preheat oven to 350.

Season shanks with salt and pepper and dust with flour. Arrange shanks in a single layer in a casserole cover.

Add Marsala, bouillon, garlic and carrots.

Bake 1 ½ hours, then turn off oven and leave shanks in oven for a few hours.

Rewarm in a 400 degree oven for 20 minutes. If sauce is too thin, remove meat and thicken with flour.

Serve shanks topped with carrots and sauce.

*Try a Baked Polenta as a perfect side dish


4-6 Veal Shanks

Quick dissolving flour, such as Wondra

1 ½ cups Marsala

1 (11oz) can bouillon soup

2 heads garlic, unpeeled, cloves separated

6 whole carrots

Salt and Pepper to taste