Meyer All Natural Beef Osso Buco Braised in J. Lohr Los Osos Merlot with Mixed Herb Gremolata

recipe courtesy of Chef Brian Miller, Executive Chef at Morgan’s American Grill, New Market, Maryland

Serves 6

Braised Osso Buco

  • 6 Meyer All Natural Beef Osso Buco, frenched and tied (18 to 20 oz each)       
  • Salt and black pepper
  • 2 large onions, peeled, trimmed, split and coarsely chopped
  • Flour, for dredging                 
  • 2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths           
  • 2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
  • 1 medium-sized leek (white and light-green parts),coarsely chopped, washed and dried
  • 6 cloves of garlic, peeled
  • 6 sprigs flat-leaf parsley
  • 2 bay leaves and 2 thyme sprigs        
  • 2 Tbsp tomato paste
  • 1 bottle J. Lohr Estates Los Osos Merlot        
  • 3 qts veal stock
  • Freshly ground white pepper            
  • 3 Tbsp unsalted butter

Center a rack in the oven and preheat to 325°F.

Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the osso buco all over with salt and pepper. Dust half of the osso buco with flour. When the oil is hot, sear osso buco 4 to 5 minutes on each side, until well-browned.Transfer the beef to a plate. Repeat with remaining osso buco. Remove all but 2 tablespoons of the fat from the pot, lower the heat to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.

Add the J. Lohr Estates Los Osos Merlot, osso buco and stock to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 ½ to 3 hours or until the osso buco are fork tender. It’s best to make the recipe to this point, cool and chill the osso buco and broth in the pan overnight.

While broth and osso buco are cold, scrape off fat from the surface.  Rewarm liquid and beef on the stove.  When warm, transfer meat to platter and keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. Reheat gently, basting frequently, on top of the stove. Before serving, finish sauce by whisking cold unsalted butter into reduced cooking liquid. Ladle sauce over beef osso buco on plate.

The osso buco and sauce can be combined and kept covered in the refrigerator for 2 to 3 days.

Mixed Herb Gremolata

  • 1/4 cup finely chopped fresh Italian parsley        
  • 3 Tbsp finely grated lemon peel
  • 2 garlic cloves, minced                
  • 1 ½ Tbsp finely chopped fresh rosemary
  • 1 ½ Tbsp finely chopped fresh thyme

Combine and mix all ingredients in small bowl. Chill until needed, then sprinkle over osso buco before serving.