Ossobucco - rich, red wine stewed veal

This is my ultimate signature dish!


This is my ultimate signature dish! When my family ask "What's for dinner?" and the answer is ossobucco, I know there's going to be a full house.

At the end of the cooking time, take the lid off to check the meat for tenderness by gently prodding it with a spoon and remove from the heat but keep warm. This dish is my all time favourite! Love, love, love - You had me at hello with this dish.

Serves: 6
Preparation: 40 minutes
Cooking: 2 ½ hours


● 8 pieces of veal shin
● Sea salt
● White and black pepper
● Sprinkling of garlic granules
● Paprika to taste
● 75g corn flour
● 4 tbsp olive oil
● 1 red onion, sliced in half moons
● 1 white onion, sliced into half moons
● 4 tbsp sweet red wine
● 4 garlic gloves crushed
● 4 carrots, sliced half lengthways and then halved again
● 2 tsp honey
● 8 tbsp tomato pasta sauce
● 1 tsp boullion powder
● 1 chicken stock cube
● 570ml boiling water


● Preheat the oven to 190°C (170°C fan-assisted).

● Wash and pat dry the pieces of veal shin.

● Season each piece with garlic granules, paprika, salt and white pepper on both sides on a chopping board.

● Lightly cover each piece in corn flour.

● In a casserole dish, fry onions with 2 tbsp olive oil until translucent, then remove from the dish.

● Over a gentle heat, seal the veal shins in 2 tbsp olive oil for 20 seconds on each side, then remove onto a plate.

● Add the red wine to deglaze the cornflour from the bottom of the dish.

● Add the sautéed onions, carrots and crushed garlic, tomato sauce, honey and season with salt and pepper to taste.

● Add the veal shins to the casserole dish, together with the chicken stock, bouillon and boiling water.

● Place, covered, in the oven and bake for 2.5 hours, checking every 50 minutes, turning over the veal and basting the juices. l Serve on a bed of polenta.

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