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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