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
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.
© 2024 Copyright Cocoa & Lavender
angiesrecipes
November 2, 2024 at 5:57 amAbsolutely love osso buco! Haven’t had it in a while…I am drooling at yours :-//
Cocoa & Lavender
November 3, 2024 at 9:09 pmI think we need to all have Osso Buco again soon! Thanks, Angie!
Diana Gordon
November 2, 2024 at 6:45 amWe will make this – maybe for our Thanksgiving! 🧑🍳🦃👏
Cocoa & Lavender
November 3, 2024 at 9:09 pmDiana, this is a much better option than turkey! I vote yes.
Susan Debronsky
November 2, 2024 at 6:59 amYum!
Cocoa & Lavender
November 3, 2024 at 9:08 pmThanks, Susan. Have you ever cooked Osso Buco?
Carolyne
November 2, 2024 at 7:03 amDélicieux 😋
Cocoa & Lavender
November 3, 2024 at 9:08 pmMercy mille fois!
Mad Dog
November 2, 2024 at 7:19 amThat looks amazing! Osso Buco is delicious – I’ve cooked a few versions myself, including with beef and pork. Sometimes the beef shin is half the price and twice the size of veal!
Cocoa & Lavender
November 3, 2024 at 9:07 pmI’m actually planning on trying it with beef in the next couple of weeks. I can only imagine it will be fabulous.
Barb
November 2, 2024 at 7:28 amI’ve used Molly Stevens’ recipe for years to make osso bucco, but if I’m ever able to find veal shanks here I would definitely try this version. I like the addition of the creme fraîche and using sage leaves (I’ve got an enormous sage plant!) Perhaps I’ll try it with lamb shanks, as they are readily available here. I would still stick with the risotto alla Milanese though, as I’m not a big fan of polenta. The Château La Tour de l’Evêque sounds perfect for pairing with this recipe. Again, you’ve created a gorgeous presentation!
Cocoa & Lavender
November 3, 2024 at 9:07 pmThank you so so much, Barb! I know this recipe recipe has got me back on the Osso Buco bandwagon. I want to have it as much as possible and, until recently, I didn’t know I had a very good source for it.
Gerlinde de Broekert
November 2, 2024 at 8:28 amI haven’t never made Osso Buco . I have a recipe for lamb shanks from Bon Appetit that I occasionally make. Your Osso Buco looks fantastic.
Cocoa & Lavender
November 3, 2024 at 9:06 pmI find lamb shanks and feel shanks night and day different, Gerlinde. And I love them both equally!
sherry
November 2, 2024 at 9:59 pmI like the sound of using orange zest and creme fraiche! I’ve never had this dish tho i do like a bit of beef cheek now and then in winter.
sherry
Cocoa & Lavender
November 3, 2024 at 9:05 pmBeef cheeks are the best! They’re very hard to find here, but when I can… they’re on the menu!
Mimi Rippee
November 3, 2024 at 6:20 amBeautiful. And it sits perfectly on the polenta. What a fabulous meal.
Cocoa & Lavender
November 3, 2024 at 9:05 pmI just love polenta, Mimi. It’s a great side for so many different dishes.
Marcelle
November 3, 2024 at 7:29 amI’ve just shown this recipe to Evan and he agrees we need to try it soon! Neither of us have tried Osso Bucco before. I will check out Mark’s favorite version in your older post as well. I completely agree with your opening sentence. I have so many favorite recipes and versions of dishes that I love and enjoy, hard to widdle the list down to pick a single one. This looks like some amazing comfort food, David 💛
Cocoa & Lavender
November 3, 2024 at 9:04 pmI know you will love this, Marcelle. It’s a really special dish, and I hope you make it soon.
Ronit Penso
November 3, 2024 at 1:33 pmOsso bucco is favorite of mine as well, and though I’ve posted a few versions of it, I’m always glad to find another one. I really like the use of leeks, mushrooms and sage in this one. Definitely saving it on my “to make soon” list! 🙂
Cocoa & Lavender
November 3, 2024 at 9:03 pmIt’s a really wonderful recipe by an incredible wine maker. I hope you try it!
Jeff the Chef
November 4, 2024 at 6:19 amI love osso buco, but I’ve never made it at home. I’ve always wanted to, so thanks for the recipe and the inspiration!
Pauline
November 5, 2024 at 4:20 pmI haven’t eaten or made Osso Bucco for years David, I have an Asian version on my blog which is delicious, but I love the combination of flavours in your recipe. Back in the day, Osso Bucco was reasonably priced and a regular dish that we ate. I’m not sure I can find Veal Osso Bucco now though. Yours looks so comforting and delicious. Beautiful presentation too, well done:)
By the way, how on earth do I get my photo onto my comments on your blog, no idea:)
Velva-Evening With A Sandwich
November 6, 2024 at 7:14 amAs always, it’s a beautiful dish. A very elegant one too. The wine? well it goes without saying is a perfect pairing. I think I will pull up a chair and join you.
Raymund
November 6, 2024 at 3:33 pmIt’s clear how much Osso Buco means to you, and I love how you’ve embraced new variations while staying true to your roots with the Milanese version. The addition of Provencal flavours, especially the orange zest, sounds like a brilliant twist, and pairing it with a full-bodied red wine makes it feel even more special. I’m definitely intrigued to try this new version, it’s amazing how one dish can offer so many delicious interpretations!
Valentina
November 10, 2024 at 7:21 pmMy mom’s favorite! She ordered Osso Buco whenever she could. This version sounds amazing and I LOVE it on the creamy polenta. Perfect! 🙂 ~Valentina
Inger
November 17, 2024 at 4:24 pmA beautiful classic David!