Room for Another Favorite. 

When people ask me, “What is your favorite recipe?“, it’s difficult to answer. It’s akin to asking a parent which child is their favorite. 

Ten years ago, I posted Mark’s and my favorite recipe for Osso Buco. Since then, we’ve had plenty of versions in homes and restaurants, but none has held up to the Milanese version we fell in love with almost 30 years ago. To us, it’s perfect.

It turns out, though, that I can have more than one favorite recipe for Osso Buco. Today, I share a new (to me) version of this incredible dish. It is from the talented winemaker Régine Sumeire, owner of Château de la Tour de l’Évêque in Provence. I paired her dish with her classic red wine; you can read about it on the Provence WineZine.

I highly recommend giving this version a try. It uses all the traditional flavors found in a Provençal daube, my favorite being the subtle orange zest. The flavors are bright yet complex, and the creaminess works well with a full-bodied red wine.

~ David 

Osso Buco à la Régine Sumeire

November 2, 2024

by Cocoa & Lavender

To print this recipe, please click the small printer icon below.

Ingredients

• 3 tablespoons canola oil, plus more as needed
• 4 pieces veal osso bucco
• Salt and pepper
• 2-4 tablespoons flour
• 12 small onions, peeled
• 2 leeks, white parts only, washed, drained, and diced
• 1/2 cup tomato purée
• 2 large tomatoes, seeded and diced
• 2 large carrots, diced
• 8 large button mushrooms, chopped
• 2 cups white wine
• 6 sage leaves
• zest of 1 orange
• 1/2 cup crème fraîche
• creamy polenta, for serving

Instructions

• Add the oil to a large skillet over medium-high heat. Season the meat with salt and pepper, then dredge in flour, and brown for 3 minutes per side. When browning the second side, add the small onions and diced leeks (you might need to add a bit more oil). When the second side is brown, pour over with the wine, then mix the tomato puree into the sauce, followed by the remaining ingredients except crème fraîche.
• Cover and cook for two hours on a low heat. Toward the end of the two hours, prepare your polenta.
• To serve: Remove the meat to a warmed plate and cover with foil. Add the crème fraîche to the sauce and increase heat to thicken.
• Plate the polenta, spoon the sauce over it, then top with the meat.
• Serves 4.

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