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Osso Buco with Cranberries and Chimichurri

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This recipe from Michelle Lorusso at @baresebites puts a fresh twist on classic Osso Buco by introducing the tartness of cranberries and the bold flavours of chimichurri. Braised Ontario grain-fed veal shanks are simmered with herbs, onions, and a touch of red wine until they’re meltingly tender. The dish is finished with a bright, herbaceous chimichurri for a vibrant burst of flavour. Serve over creamy mashed potatoes or polenta for an unforgettable meal that celebrates Ontario veal.

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Ingredients:

Veal Osso Buco

  • 4 large Ontario grain-fed veal shanks (osso buco)
  • 1/4 cup flour, for coating
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 2 shallots, sliced
  • 1 red onion, chopped
  • 1/2 white onion, chopped
  • 1 whole garlic knob, sliced in half
  • 3/4 cup fresh cranberries
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 cup red wine
  • 3–4 cups beef stock or broth
  • 1 tbsp tomato paste
  • 3 tbsp aged balsamic vinegar
  • Salt and pepper, to taste

Chimichurri

  • 1 cup parsley, finely chopped
  • 1/2 cup olive oil
  • 1 tsp red pepper flakes (optional)
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tbsp red wine vinegar
  • 1 tbsp white vinegar
  • 1 tsp sea salt
  • 1/2 tsp black pepper

 

Instructions:

  1. Prepare the Veal:
    • Season the veal shanks generously with salt and pepper. Lightly coat in flour, shaking off any excess.
  2. Sear the Veal:
    • In a deep pan or Dutch oven, heat olive oil over medium heat. Sear the veal shanks for 3 minutes on each side until a golden crust forms. Remove and set aside.
  3. Build the Braising Base:
    • Add butter, shallots, red onion, white onion, and garlic to the pot. Sauté for 2–3 minutes until translucent.
    • Stir in cranberries, rosemary, thyme, and bay leaves. Cook for 3–4 minutes on medium-low heat.
  4. Deglaze and Simmer:
    • Mix in tomato paste and season with salt and pepper. Add red wine, allowing the alcohol to evaporate for 2–3 minutes. Pour in beef stock and bring to a simmer. Stir in balsamic vinegar.
  5. Braise the Veal:
    • Nestle the veal shanks into the liquid. Cover and cook on low heat for 1.5–2 hours, until the meat is tender and falling off the bone.
  6. Prepare the Gravy:
    • Remove the veal from the pot and strain the braising liquid. Return the liquid to a shallow pan, add 2–3 tbsp of butter, and reduce until thickened and glossy.
  7. Make the Chimichurri:
    • Combine parsley, olive oil, garlic, red pepper flakes (if using), oregano, red wine vinegar, white vinegar, salt, and pepper. Mix well.
  8. Serve:
    • Plate the veal shanks over mashed potatoes or polenta. Spoon gravy on top and finish with a drizzle of chimichurri.

Enjoy this hearty and flavourful dish with a side of your favourite seasonal vegetables!