J. Lohr | Osso Bucco
This classic Osso Bucco recipe from Executive Chef Justin Perez pairs perfectly with the 2017 J. Lohr Hilltop Cabernet Sauvignon!
Keywords
- wine
- shanks
- small
- diced
- pepper
- liquid
- sauce
- large
- water
- butcher’s
- meat
- mirepoix
- heat
- tender
- demi
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Ingredients
- 5 large 1 ½” thick veal shanks
- butcher’s twine
- kosher salt
- cracked black pepper
- 2 cups red wine
- 2 cups water
- canola/olive oil blend (90/10)
- 2 cups demi-glace (see below)
- 1 cup red wine
- 4 tsp. sugar
- 2 tsp. salt
- 1 tsp. white pepper
- 2 tsp. puréed garlic (puree with a little oil and water in food processor)
- ½ cup mirepoix (see below)
- ¼ lb. (1 stick) unsalted butter, cut into 8 pieces
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