I started making this delicious Italian specialty dish when I worked with the wonderfully talented Italian Chef Alessandro Cortini. He was one of the most influential chefs I worked alongside of during my years working in restaurants. He was at one time the chef of the long gone LaPearla Restaurant in Fort Lauderdale. Sandro and I worked together at an Italian Market with a gourmet-to-go section and it was there that he taught me the ins and outs of cooking Italian food for the masses. Since I am no longer cooking for large groups I’ve adapted my recipe to feed 4.
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Osso Bucco
If you live in the city and have a great butcher you will have no problem finding veal shanks, or any kind of veal for that matter. Living in SC I have been on the hunt for veal for 4 years. The grocery stores never carry veal and independent butchers seem to have only a frozen product. That is until I found the greatest butcher in Greenville. Revival Butchery on Pendleton is like stepping back in time. They are a group of 30 something men who look like they stepped out of a butcher shop from the 1920’s. The meat cases at Revival look beautiful and the people that work there are super helpful and accommodating. If they don’t have it in the store they will order it for you. I have been on the lookout for veal chops but when I saw the shanks I decided to give my new stove a workout and make Osso Bucco.
I make my own Beef Stock but if you don’t have the time to make your own there are some really great stocks at many of your local grocery stores. IF I were to buy beef or chicken stock my favorite is the 365 brand at Whole Foods.
Enjoy!
