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Osso Buco with Pinot Noir

Osso Buco


Savor the richness of Osso Bucco, where braised veal shanks meet aromatic herbs and a tomato-white wine broth. Elevate the experience with Erath Pinot Noir, its velvety texture and cherry notes will be the star of your next meal. Cheers to a culinary pairing that promises a delightful evening.

Wine Pairing: Erath Pinot Noir


4 veal or beef shanks
1 teaspoon salt
½ teaspoon black pepper
⅓ cup flour
2 tablespoons olive oil
4 ounces pancetta
1 yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
½ teaspoon salt
2 garlic cloves, minced
2 tablespoons tomato paste
1 cup Erath Pinot Noir 
2 cups beef broth
2 sprigs fresh rosemary
1 sprig fresh thyme


Begin by adding 1 teaspoon of salt and ½ teaspoon of black pepper to a large bowl with the flour and mix to combine. Dip the shanks into the flour mixture to coat them on all sides. Shake off the excess flour.

Heat oil in a Dutch oven or large pot over high heat. Once the oil is hot, add the shanks and brown them on all sides, about 2 minutes per side. Remove the shanks from the pot and place them on a plate for later.

Add the pancetta to the pot and brown over medium heat. Once browned, add the diced onion, celery and carrots to the pot and season with a ½ teaspoon of salt. Cook for 2-3 minutes. Add in the tomato paste and garlic cloves and mix well to combine.

Add the shanks back to the pot and pour in the wine and the broth. Season with rosemary and thyme.

Cover the Dutch oven and allow to simmer on low for 1 ½-2 hours until tender. Season with more salt and pepper, as needed.

Serve over your favorite pasta, risotto, or mashed potatoes. Garnish with fresh parsley and enjoy!