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​Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.1. To cook veal fore shanks, preheat oven to 250°F. Season veal with salt and pepper and dredge with flour on both sides and set aside.2. Heat olive oil in a sauté pan, and sear fore shank on both sides until golden brown. Set aside and keep warm.3. In the same pan, sauté carrots, onion and celery until onions are translucent. Tie herbs (tarragon, sage) together and add to the pan.4. Add the fore shank cuts and add Cabernet Sauvignon wine and chicken base. Cook in the oven for about 5-6 hours at medium heat. (An alternative option is to use a slow cooker.) Make sure meat is tender when you remove the osso buco.5. To make the sauce, simmer the pan drippings and veggies until volume 50% reduced.6. Serve with Mushroom Risotto.