Osso Buco A Delicious Recipe Variation With Provencal Flavours
David Scott Allen · Main Course · Provencal Recipes · Taste · VealWhile Osso Buco is traditionally an Italian dish, I experimented with the ingredients to suit a wine pairing with a 2016 Château de la Tour de l’Évêque vintage. My culinary experimentation resulted in a delicious main course that uses all the traditional flavours of a Provençal daube, my favourite being the subtle orange zest. The flavours are bright yet complex, and the creaminess works well with the full-bodied red wine from winemaker Régine Sumeire.
Osso Buco à la Régine Sumeire
This version of Osso Buco is from the talented winemaker Régine Sumeire, owner of Château de la Tour de l’Évêque in Provence.
Equipment
Ingredients
- 3 tbsp canola oil plus more as needed
- 4 pieces veal osso bucco
- salt and freshly ground black pepper to taste
- 2-4 tbsp flour
- 12 small onions peeled
- 2 leeks white parts only, washed, drained and diced
- 1/2 cup tomato purée
- 2 large tomatoes seeded and diced
- 2 large carrots diced
- 8 large button mushrooms chopped
- 2 cups white wine
- 6 fresh sage leaves
- 1 orange for zest
- 1/2 cup crème fraîche
- creamy polenta for serving
Instructions
- Add the oil to a large skillet over medium-high heat. Season the meat with salt and pepper, then dredge in flour and brown for 3 minutes per side. When browning the second side, add the small onions and diced leeks (you might need more oil). When the second side is brown, pour over with the wine, then mix the tomato puree into the sauce, followed by the remaining ingredients except crème fraîche.
- Cover and cook on low heat for two hours. Toward the end of the two hours, prepare your polenta.
- Transfer the meat to a warmed plate and cover with foil to serve. Add the crème fraîche to the sauce and increase the heat to thicken.
- Plate the polenta, spoon the sauce over it, then top with the meat.
Tried this recipe?Let us know how it was!
More Veal Recipes
Veal Cordon Bleu
This recipe is easy to prepare as long as you have the ingredients ready for the dipping stage. Serve with sides of your choice.
Check out this recipe
Polpettine con le Uve (Meatballs and Grapes)
This Italian-inspired dish is a flavourful combination of beef and veal meatballs with grapes, makes the perfect dinner dish!
Check out this recipeFull day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Côtes de Provence Wine Pairing with Salmon
October 9, 2018
Today’s tasting may be the most unusual I have done. It is a wine that, if blindfolded when tasted, would not have said “rosé” to me, although it wouldn’t have said red or white. It has no traditional red fruits associated with rosé nor its distinct floral aromas. On the nose, it is briny. It …
Food and Wine Pairing with Acquiesce Wines + Gift Package
January 22, 2021
Please join me, Susan Tipton, winemaker of Acquiesce Winery and Susan Manfull, Editor of Provence WineZine, for our second virtual cooking, wine pairing, and wine education class. Bonus Wine Gift Package Perfectly Provence has partnered with Acquiesce Winery on a wine gift package for this event – Cook, Drink, & Learn 2. To enter the …
Traditional Niçoise Cabbage Rolls – Les Petits Choux Farcis
September 15, 2025
Nice’s climate, geographic location, and terroir are suitable for growing vegetables such as tomatoes, chard, cabbage, artichokes, lentils, beans and much more. This French Riviera city is graced with over 300 days of sunshine in a typical year. The ancient populations of Greeks and Romans living in the region roughly 3000 years ago constructed stone …
Chateau Dalmeran 10th Food and Wine Contest
March 18, 2016
Domaine Dalmeran is nestled against the Alpilles a short distance from Saint Etienne du Grès and a few kilometres from St Remy de Provence. Despite its proximity to these villages the isolated vineyard, is an “island” of vines invisible from the road — the Via Domitia – an ancient Roman road that once led to Spain. …
No Comment