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Posted on Mar 12, 2012 in Favorite Recipes

Chef José Moreno’s recipe for Veal or Pork Osso Bucco

Owner of Mesa de Notte
(Recipe serves four people)

Veal or Pork shank 16 oz.
1/2 cup celery
1/2 cup onions
1/2 cup carrots
2 cloves garlic

Cooking Instructions

1. Sautee with Pinot Noir (red wine) demi-glaze
2. Braise for 2 hours at 350 degrees
3. Check to see that the meat is real tender
4. Serve over risotto


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