Four Winds Shiraz and Ossobuco

Four Winds Shiraz and Ossobuco

I made this recipe for the first time only about a month ago and I feel like I have been missing out my entire life.  The flavours in this dish are amazing and pair wonderfully with our 2012 Four Winds Vineyard Shiraz.  The main thing you need to watch out for with this one is to give yourself enough time.  It takes a while to prep everything and the Ossobuco needs at least two hours in the oven to get properly tender.  However for this dish it is totally worth the wait.
Serve with Risotto Milanese.
From: The essentials of classic Italian cooking


2 onions, chopped finely
2 medium carrots, chopped finely
2 sticks celery, chopped finely
2 cloves garlic, chopped finely
2 strips of lemon peel
6 Tbs. olive oil
6 slices of veal hind shank, 4-cm thick
Flour spread on a plate
250 ml Four Winds Vineyard Shiraz
250 ml beef broth
2 cans whole peeled tomatoes (400g each)
1/2 tsp. thyme
2 bay leaves
2 0r 3 sprigs parsley
Freshly ground black pepper and salt


  1. Preheat the oven to 180ºC
  2. Choose a heavy-bottomed or enamelled cast-iron pot that you can subsequently accommodate all the veal shanks in a single layer.  Put in the onion, carrot, celery, and butter and turn the heat to medium.  Cook for about 6-7 minutes, add the chopped garlic and the lemon peel, cook for another 2 0r 3 minutes until the vegetables soften and wilt, then remove from the heat.
  3. Put the vegetable oil in a skillet and turn the heat to medium-high.  Turn the veal shanks in the flour, coating them all over and shaking off the excess flour.  When the oil is quite hot – it should sizzle when the veal goes in – slip in the shanks and brown them thoroughly all over.  Remove them from the skillet using a slotted spoon or spatula and stand them side by side over the chopped vegetables in the pot.
  4. Tip the skillet and spoon off all but a little of the oil.  Add the wine, reduce it by simmering it over a medium heat while scraping loose with a wooden spoon the browning residues stuck to the bottom and sides.  Pour the skillet juices over the veal in the pot.
  5. Put the broth in the skillet, bring it to a simmer and add it to the pot.  Also add to the pot the chopped smashed tomatoes with their juice, they thyme, bay leaves, parsley, pepper and salt.  The broth should come 2/3 of the way up to the top of the shanks.  If it does not, add more.
  6. Bring the liquid in the pot to a simmer, cover the pot tightly and place it in the lower third of the preheated oven.  Cook for about 2 hours or until sauce ahs formed.  Turn and baste the shanks every 20 minutes.  If, while the ossobuco is cooking, the liquid in the pot becomes insufficient, add 2 tablespoons of water at a time, as needed.
  7. When the ossobuco is done, transfer it to a warm platter, pour the sauce in the pot over them and serve at once.  If the pot juices are too thin and watery, place the pot over a high heat, boil down the excess liquid, then pour the reduced juices over the ossobuco on the platter.