Recipe of the Week: Chef Jeff's Osso Bucco with Grits and Braise Sauce

Want a dish that will impress your guests at your next dinner party? Well look no further then Chef Jeff's Osso Bucco with Grits and Braise Sauce. Here is how you prepare the dish: 



2 bone-in medium veal shanks

2 tablespoons all purpose flour

2 tablespoons salt

2 tablespoons pepper

3 carrots, sliced

3 small diced celery ribs

2 tablespoons roasted garlic

⅓ cup merlot

1 can tomato sauce

2 tablespoons sundried tomatoes

2 cups beef stock

2 diced plum tomatoes

1 teaspoon salt

1 teaspoon pepper

1 teaspoon red pepper flakes

⅓ bunch chopped parsely

1 small wedge parmesan

3 large leaves basil, chiffonaded for garnish


1 cup stone-ground yellow corn grits

3 cups chicken stock

1/3 cup half and half

¼ piece yellow onion, brunoised

1 teaspoon minced roasted garlic

2 tablespoons butter

2 tablespoons mascarpone cheese + 2 tablespoons for garnish


remaining sauce from braise, veal removed



1.    rub veal shank evenly with salt and pepper, being gentle of shank

2.   bring olive oil to high heat in dutch oven

3.   sear shank until browned on both sides on high heat

4.   reduce heat to medium-high and add carrots, onion, celery, garlic, parsley

5.   when onions brown, add stock, wine, tomato sauce, diced tomato, herb bundle

6.   simmer for 2-3 hours



1.    In medium-high heated pan, melt butter

2.   add onions and stir until browned

3.   bring stock to simmer

4.   slowly whisk in grits, salt and pepper

5.   whisk frequently on low heat for about 45 minutes, adding small amounts of extra chicken stock or half and half if liquid is absorbed and grits are still hard

6.   once grits are cooked, add mascarpone, half and half and red chili flakes

7.   add salt to taste



1.    remove shanks from braise pot, reserving on side

2.   with immersion blender, evenly blend all pot remains until smooth



1.    spoon grits onto center of plate

2.   place shank directly on top grits

3.   spoon sauce onto shank

4.   place 1 teaspoon mascarpone on top sauce

5.   sprinkle chiffonaded basil on top

6.   lightly and finely grate parmesan directly on whole plate

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