Piancone® Veal Osso Buco


  1. Heat oven to 300℉.
  2. Season veal with salt and pepper. Sear cut sides of veal shanks until dark golden brown, then remove.
  3. Brown onion and carrot. Add tomato paste and garlic, stir until aromatic. Add wine and scrape all browned bits from bottom of pan. Reduce by 2/3. Add bay leaf, stock, and gravy and bring to a simmer. Season to taste.
  4. Place in 300℉ oven, uncovered for 3 hours.
  5. Cool in cooking liquid overnight. 
  6. Before serving, combine parsley, fresh chopped garlic & lemon zest in a small bowl to make gremolata topping. Reheat in cooking liquid and serve with saffron risotto, mashed potatoes, or rice pilaf, and top with gremolata.


  • 10 lb Piancone® Veal Hind Shank Osso Buco, cut 2 1/2” center cut
  • 3 tbsp Morton® Kosher salt
  • 3 tsp Magellan® Black Pepper, ground
  • 1/2 cup Piancone® Oil, Olive, Extra Virgin
  • 1/2 lb Peak Fresh Produce® Carrot(s), jumbo, diced
  • 1/2 lb Peak Fresh Produce® Onion(s), Yellow, medium, diced
  • 1/4 cup Roma® Minced Garlic in Oil
  • 2 tbsp West Creek® Tomato Paste
  • 12 fl oz Piancone® cooking Chablis wine
  • 2 ea Roma® Bay Leaves
  • 3 sprigs Peak Fresh Produce® Thyme, Fresh
  • 2 qt West Creek beef broth
  • 1 qt West Creek Roasted Beef Gravy
  • 3 ea Peak Fresh Produce® Lemon(s), zested
  • 1 cup Peak Fresh Produce® Italian Parsley, leaves, chopped
  • 4 ea Peak Fresh Produce® Garlic, Clove(s), finely chopped