All recipes paired with wine, Veal

Veal Osso Buco

This is my first ever made Osso Buco so I looked for an inspiration to respected Mario Batali. I loved the simplicity of his recipe, yet I didn’t follow his instructions completely. So here is my take on his recipe. I hope he would approve. We were not disappointed with the results!

Veal Osso Buco

2 veal shanks (trimmed)
1/2 onion (chopped)
2 medium size carrots (chopped)
2 celery sticks (chopped)
1/2 cup of chopped leek
1 28oz can of whole tomatoes
2 cups of chicken broth
1 cup of white wine
salt and pepper

Preheat oven to 375 degrees

First I trimmed shanks of excess fat – but carefully, so they don’t fell apart, and seasoned it with salt and pepper. In a heavy-bottomed casserole I heated the olive oil. Placed the shanks in the hot oil and browned all over, turning to all sides. Removed and sat aside.

I have reduced the heat to medium, added the carrots, onion, celery and cooked it, stirring regularly, until golden brown and slightly softened , about 5 minutes. Added the tomatoes (crushed them gently in my hand as I was pouring it to the casserole) with all the puree and wine. Turned up the heat again and brought it to a boil.

Probably using way too big can of tomatoes for just 2 shanks, it was already a lot of sauce. I have also used a smaller casserole, so I didn’t add chicken stock at this point. My meat would have been completely covered in sauce.

Shanks were going back into pan. Covered with tight-fitting lid, I let it bake in oven, uninterrupted, for 2 hours. Than I turned the oven off and let the meat rest inside. Shanks are ready when the meat is nearly falling off the bone. I let the dish cool and finished the dish next day.The next day I took both shanks carefully out of the casserole (it was easier to handle, since they were chilled), placed the casserole with sauce on stove and added all the chicken broth.
Now I brought it all to boil and let the sauce reduced into 1/3. Stirring occasionally. Taste it for any more seasoning – but mine was perfect. I was considering processing the sauce in the food processor, but ended up leaving it as it was, with chunks of veggies.

I returned cooked meat back to the reduced sauce, covered with lid to warm the shanks thoroughly up, and served it with rice. You can also have creamy polenta, rice or mashed potatoes with Osso Buco. Mario suggests to serve it with saffron risotto – but I decided for a clean rice instead. I loved the taste of the sauce, so I didn’t want to mix it with yet another flavor.

Wine pairing suggestions:
We had this dish with Alto Moncayo Veraton – impressive Garnacha wine from Spanish Borja. Although I love the wine and the Osso Buco sauce was rich, it was still overpowering the dish a little. I would say, if the Alto Moncayo was a little older – let say 2004 instead of 2007, with softer tannins, it might work. But better yet, I would reach for medium body, yet fruity Volver or Coltibuono Stucchi Chianti Classico.

All recipes paired with wine, Veal

My Veal Rolattini

I created this recipe when I bought beautiful, thin veal cutlets at my favorite store – D&D market in Hartford, on Franklin Ave. Seriously, if you live close by and need a good meat for more than reasonable price, go there! Just using my fantasy, it came out pretty good! It looks like a lot of work, but it’s not! Super easy.

My Veal Rolattini


4 veal chops thinly sliced and pounded
1 ball of mozzarella
1/4 pound of prosciutto
2 large tomatoes
1/4 cup of Dijon mustard
1/2 cup of dry white wine
1/2 cup of chicken stock
1 table spoon unsalted butter
few basil leaves
olive oil
salt and pepper

Spread your cutlets on a clean surface. Season each side with salt and pepper. With a sharp knife cut thin slices of mozzarella and tomatoes. Spread thin layer of Dijon mustard on each cutlet (one side only). Cover with slice of prosciutto, tomatoes and cover with a cheese. You will probably need two slices of mozzarella to cover 1 veal cutlet.

Sprinkle a little bit of chopped basil on the mozzarella and simply roll up. Place in a shallow oven proof dish (end-side down) and continue with the rest of cutlets. Secure with a toothpick, if necessary. Sprinkle olive oil and white wine over rolattini and add almost all chicken stock in the dish. Leave about 1/4 for later.


Place in the oven (I used my favorite appliance in the house – toaster oven) and bake for about 20 min – 1/2 hour at 350 F until the meat is done. Remove dish from oven, transfer veal to a plate and cover loosely with aluminum foil.

Pour sauce into a small sauce pat, place over medium heat and add butter with 1 teaspoon of Dijon mustard. Stir together until thickened.

Add the white wine to the pan, and scrape  all browning residues with a wooden spoon on the bottom and sides of the pan. Cook until the wine is reduced by half, add the rest of chicken broth and season with salt and pepper to taste.

Return your rolattini to the party, warm it up and serve with rice, just veggies or over your favorite pasta.

Bon Apetito!

Wine pairing suggestions:
I have paired this dish with a delicious and rich white Bordeaux wine from Chateau de L’Hoste. My second choice was Spanish Muga Rose, from Rioja and both wines worked excellent with this gourmet dish. I hope you enjoy it too!