Osso buco

Author: Les Cultures de chez nous
Images poireaux
Preparation 10
Baking 90
Portions 4
Freezing No


  • 6 Charlevoix veal knuckles
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 500 ml (2 cups) of Charlevoix veal stock
  • 500 ml (2 cups) of red wine
  • 2 can of peeled tomatoes
  • 3 branches of fresh rosemary
  • 3 branches of fresh thyme
  • Zest of 1 orange
  • 30 ml (2 tablespoons) of chopped garlic
  • 60 ml (4 tablespoons) of honey (unpasteurized)
  • 2 pinches of dried chili pepper
  • 75 to 90 ml (5 to 6 tablespoons) of Parmesan cheese
  • Salt and pepper up to taste
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  • Brown veal knuckles at high heat in a pan with a bit of oil on each side. Add orange zest, Les Cultures de chez nous sliced leeks and peppers. Brown and add red wine. Simmer 3 minutes and add veal stock, rosemary, thyme, garlic, honey and tomatoes. Oven bake for 1 h 30 m at 300 °F (150 °C).
  • At the end, set veal knuckles in a serving plate. Reduce sauce with cheese. Salt and pepper. Pour over veal knuckles.

Chef's notes

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