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Fresh Organic Osso Bucco with Red Sauce
4 large naturally-raised veal shanks (osso bucco)
5 dozen organic vine ripened tomatoes
12 organic shitake mushrooms
1 organic red onion, chopped
1 cup red wine
20 leaves fresh organic basil
2 Tbls. sea salt
2 Tbls. pepper
1 Tbls. apple pie spice
1 Tbls. oregano
3 Tbls. crushed organic garlic
2 Tbls. organic olive oil
1 cup spring water
1 jar organic tomato paste


Cut all tomatoes in half, remove seeds, stem, and any rough spots. Place in large skillet with 1/2 inch of water, cover, and steam 10 minutes. When soft, remove skins. May require two separate steamings. Take de-skinned tomaotes and put in large pot. Add all remaining steaming water.

Crush tomatoes with potato masher.

Remove stems from shitake mushroooms, rinse, and cut caps into bite-size peices.

Add wine, basil, mushrooms, garlic, oil, onion, water, spices, and paste to pot.

Cook over medium heat until boiling. Reduce temperature until a low simmer is reached. Add veal.

Simmer 3-4 hours, stirring often, until sauce is chunky in texture and veal is falling off of bone.

NOTE: Stir gently so veal shanks are not broken, more water or wine may be added...adjust other spices accordingly TASTE OFTEN

Serve one shank per dish with ample sauce. Grate fresh cheese over top.

Preparation Time: 4 hours Serves: 4
Recipe Origin: United States
Submitted by:
Jennifer Henaghan
New York
United States
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