Making The Perfect Osso Buco | Chef Jean-Pierre

veal shanks

🥗Healthier: pork shanks

💰Cheaper: beef shanks

Pork is often more affordable and adds a different flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides flavor without alcohol.

Heat a cast iron pot on the stove.

Coat the osso buco with flour, seasoning it with black pepper, onion salt, garlic salt, and fine cornmeal.

Check the oil temperature, aiming for 365°F.

Once the oil is ready, add the coated osso buco to the pot to achieve a golden brown color.

In another pot, caramelize large chunks of onion until they have some color but not too much.

Add large-cut carrots and celery to the caramelized onions.

Add whole garlic cloves, thyme, and rosemary to the pot.

Incorporate canned peeled tomatoes and tomato puree into the mixture.

Pour in white wine and a little port wine for sweetness.

Add beef stock to the pot, ensuring the meat is submerged in liquid.

Cooking Techniques

Equipment Needed

Spice Level: