Osso Buco & Founder’s Blend

Here in the Livermore Valley, spring is well on its way, but that hasn’t stopped a few cold snaps from taking us by surprise! Some evenings, we think it’s better to get cozy at home and prepare a hearty, comforting meal. If you have some time on your hands to make something special, then we recommend this recipe for Osso Buco in Red Wine sauce. Each bite of this classic Italian dish is rich and comforting, and the added depth from the red wine is absolutely scrumptious. 

Of course, we’ll take just about any excuse to open up a bottle while we’re cooking, but this recipe has our mouths watering already! For this recipe, with its deep savory notes and rich, nourishing bone marrow, we recommend pairing with our newly-released 2022 vintage of Landmark Founder’s Blend. This wine is a bold yet graceful blend of Petit Verdot, Barbera, Syrah, and just a touch of Cab, all grown here on our Estate. Let’s get cooking!

OSSO BUCO IN A RED WINE SAUCE

Ingredients

• 4 cuts of veal shanks (beef shanks will also work)
• 1 teaspoon kosher salt
• ¾ teaspoon ground black pepper
• 2 tablespoons dijon mustard
• 1 cup all-purpose flour
• 2 tablespoons duck fat (or butter)
• 2 shallots, finely minced
• 1 carrots, finely minced
• 12 cloves garlic, finely minced
• 1 tablespoon red curry paste (tomato paste will also work)
• ⅛ teaspoon caraway seeds
• 1 cup red wine
• 2½ cups beef stock
• 3 sprigs fresh thyme (or any other fresh herbs, rosemary works well)
• Crusty bread, for serving

Instructions

1. Preheat your oven to 325 degrees F. Dry the meat with paper towels, then tie each shank with butcher’s twine once around, if you have it (note: if you don’t have twine, they will probably fall apart a bit, but will still be delicious). Rub the meat with salt and pepper, then a light coat of dijon mustard. Dredge each piece of meat in flour, and set aside.
2. Choose a large pan, preferably oven safe with a lid. Add your duck fat (or butter) over medium-high heat. Place your veal in the pan and sear on all sides for about 4 minutes, until well browned. Transfer the browned meat to a plate and set aside.
3. In the same pan, add another tablespoon of duck fat or butter. Add in the shallots and carrots and stir for 5 minutes over medium heat, until softened, then add in the garlic and cook for 1 minute, until fragrant. Add in the curry or tomato paste, then the wine and stock and scrape up any browned bits. (Optional step: pour a glass of wine for yourself!)
4. Place the meat back in the pan, along with the sprigs of thyme. Place a lid on the pan and place in a 325 degree F oven for 2 to 2½ hours, until tender. Serve alongside some crusty bread and be sure to scrape out all of the bone marrow!