Our Red Wine Osso Bucco Recipe

//Our Red Wine Osso Bucco Recipe

Our Red Wine Osso Bucco Recipe

Like most Cabernet Sauvignon driven wines, “Isabella” is best paired with rich red meats, game, and pasta dishes with tomato-based sauces like lasagne or beef ragu.

In our family, we like to share a bottle (or two!) of Isabella over a hearty meal of Osso Bucco. This is our go-to recipe:


  • 60g butter
  • 4 tablespoons olive oil
  • 2 carrots, cut into small cubes
  • 3 sticks of celery, cut into small cubes
  • 2 onions, finely chopped
  • 3 cloves garlic, crushed
  • 3/4 cup plain our, seasoned
  • 8 veal shanks (about 1.5kg)
  • 1 tablespoon tomato paste
  • 800g diced Italian tomatoes in juice
  • 2 cups Massel beef stock
  • 1 teaspoon dried thyme leaves
  • 2 bay leaves
  • 1 cup “Isabella” Cabernet blend


  • Finely grated rind of 2 large lemons
  • 2 cloves garlic, finely chopped
  • 1/2 cup fresh parsley, finely chopped


Step 1:

Heat 20g butter and 2 tablespoons oil in a frying pan. Add carrots, celery, onions and garlic. Cook for 4 to 5 minutes. Remove to an ovenproof dish.

Step 2:

Place seasoned flour into a plastic bag. Toss, two shanks at a time, in flour. Shake off excess and place on a plate.

Step 3:

Preheat oven to 200°C. Melt remaining butter and oil in a frying pan over high heat. Brown both sides of veal in 2 to 3 batches. Place on top of vegetables.

Step 4:

Add tomato paste, tomatoes, beef stock, wine, thyme and bay leaves to pan. Bring to the boil, stirring. Reduce heat to medium and simmer for 5 minutes. Pour over vegetables and veal. Cover roasting dish with lid or foil. Transfer to oven and bake for 1 1/2 hours to 1 3/4 hours until veal is tender.

Step 5:

To make gremolata: Mix ingredients together. Sprinkle over veal and serve.

Enjoy with your favourite humans and a bottle or two of “Isabella”.

By | 2019-08-16T01:28:55+00:00 August 16th, 2019|Recipes|0 Comments

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