J. Lohr | Osso Bucco
This classic Osso Bucco recipe from Executive Chef Justin Perez pairs perfectly with the 2017 J. Lohr Hilltop Cabernet Sauvignon!
Ingredients
- 5 large 1 ½” thick veal shanks
- butcher’s twine
- kosher salt
- cracked black pepper
- 2 cup red wine
- 2 cup water
- canola/olive oil blend (90/10)
- 2 cup demi-glace (see below)
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