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.
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angiesrecipes
November 2, 2024 at 5:57 amAbsolutely love osso buco! Haven’t had it in a while…I am drooling at yours :-//
Diana Gordon
November 2, 2024 at 6:45 amWe will make this – maybe for our Thanksgiving! 🧑🍳🦃👏
Susan Debronsky
November 2, 2024 at 6:59 amYum!
Carolyne
November 2, 2024 at 7:03 amDélicieux 😋
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!
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!