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Osso Buco with Frescobene Amatriciana sauce

Serves 4.


  • 4-6 Veal, Pork or Beef Shanks 1inch think

  • 1/4 cup each chopped carrots and chopped celery**

  • 2 garlic cloves, sliced

  • 1/4 cup flour

  • 1 Tbsp. olive oil 

  • Salt and pepper

  • ½ c. chicken stock

  • ¼ c. white wine

  • 1-10oz. pouch  Frescobene Amatriciana Sauce, thawed

  • **Purchase pre-diced carrots and celery for even faster prep time


Preheat oven to 350 degrees F.

1.  Salt and pepper veal shanks and lightly flour on both sides (shake off excess flour) Set aside 

2. Heat oil in large ovenproof skillet and sauté carrots, celery and garlic for 5 minutes (making sure not to brown the garlic)

3. Place veal shanks (2 at a time) in pot and brown on each side (set aside until all shanks are browned)

4.  Once all sides are browned,add back to pot and add wine, chicken broth and Frescobene Amatriciana Sauce

5. Place lid on skillet and bake in oven for 60-90 minutes (you'll know its ready when the meat  pulls easily away from bone) The longer you leave it in the oven the more tender it will be

This dish is delicious served over rice, mashed potatoes or polenta!



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