August 7, 2020

The Coast Estate Cook Book presents Joseph's Osso Bucco

Our kids have been asking us to memorialize some of their favorite recipes. A lot of these recipes live in our heads. We just know how to make them. This is indeed an effort .
Here's one of my all time favorites.

Joseph's Osso Buco


Four 12-ounce veal shanks
Kosher salt
Freshly ground black pepper
1 cup olive oil
1/2 cup all-purpose flour
1/2 cup white corn meal
3 carrots, peeled and diced
3 celery ribs, diced
1 yellow onion, diced
6 garlic cloves, sliced
1 cup dry red wine
3 cups chicken stock
12 Plum tomatoes, diced
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
2 tablespoons grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley


I do this recipe in a large, covered skillet. To begin, if needed, wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.

Heat a large, skillet and add oil to let it heat.

Put the corn meal & flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.


I use a food processor to chop the carrots, celery, onion, and garlic to a rough consistency, before adding to the pan. Sweat the veggies over medium-high heat for 2 to 3 minutes, stirring frequently. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.

Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. I prefer California Bay leaf grown locally here in Carmel Valley. The rest of the herbs I'm blessed to have in my garden. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover and simmer for 90 minutes, until the meat is fork tender and falling off the bones.


To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle the sauce and vegetables over it.


Garnish each osso buco with a Gremolata of lemon zest, chopped parsley and garlic. Season with salt & pepper to taste.