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 

6 Comments

  1. angiesrecipes

    November 2, 2024 at 5:57 am

    Absolutely love osso buco! Haven’t had it in a while…I am drooling at yours :-//

    Reply
  2. Diana Gordon

    November 2, 2024 at 6:45 am

    We will make this – maybe for our Thanksgiving! 🧑‍🍳🦃👏

    Reply
  3. Susan Debronsky

    November 2, 2024 at 6:59 am

    Yum!

    Reply
  4. Carolyne

    November 2, 2024 at 7:03 am

    Délicieux 😋

    Reply
  5. Mad Dog

    November 2, 2024 at 7:19 am

    That 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!

    Reply
  6. Barb

    November 2, 2024 at 7:28 am

    I’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!

    Reply

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