Lightened Up Osso Buco

Osso Buco hails from Italy and is translated as "hole in the bone." This is in reference to the bone marrow in the center of a shank bone. Traditionally, this is a veal shank, but KOL Foods uses the shank of our 100% grass-fed, organic, very happy cows. Enjoy! 

Dry Roasted Osso Buco:

  • 2-3 pounds KOL Foods 100% grass-fed osso buco
  • 1 Tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Chardonnay Braised Onions and Leeks:

  • 6 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 Tbsp orange rind
  • 6 allspice berries
  • 1 bay leaf
  • 1 Tbsp extra virgin olive oil
  • 2 cloves fresh garlic, minced
  • 1 medium white onion, chopped
  • 2 leeks, whites roughly chopped (green ends discarded)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups Casa Del Cielo Chardonnay


  • 1 clove garlic, minced
  • 1 Tbsp orange zest
  • 1/4 cup fresh parsley, chopped
  • 2 Tbsp pine nuts

Preheat the oven to 325 degrees F. and line a baking dish with foil.

To prepare the osso buco, rub the meat with the olive oil then sprinkle on the thyme, rosemary, salt and pepper and rub it in to cover the entire meat, including the marrow bone.

Place the osso buco in the foil lined baking dish and wrap the foil to cover the meat tightly. Cover the dish with more foil and place the meat in the oven to roast for 4 hours. The meat is ready when it is tender and falling off the bone. set the meat aside to cool slightly.

To prepare the chardonnay onions and leeks, first place the thyme, rosemary, orange ring, allspice and bay leaf in a cheesecloth to create an herb sachet (a pouch).

In a wide pan, heat the oil over medium heat then add the chopped garlic and saute for 1 minute. Add the onions, leeks, salt and pepper and cook until the onions and leeks are glistening but not turning brown yet, around 2-3 minutes.

Add the chardonnay to the pan, stir the pan and bring the wine to a simmer. Low the heat to medium-low, cover the pan and simmer the onions and leeks for 15-20 minutes, until the chardonnay has almost completely evaporated.

To serve, spoon the chardonnay braised onions and leeks onto a platter and top with the roasted osso buco. Mix together the garlic, orange zest, parsley and pine nuts and sprinkle on top of the meat. Enjoy!