20 Jul. 2021


Accords mets et vins

Recipe by : Le Fit Cook 
Wine pairing : Luigi Righetti Campolieti Valpolicella Ripasso
Output : 4 portions
Preparation time : 25 min
Cooking time : 4h


  • 4 small veal shanks 
  • 2 tbsp (30 ml) flour 
  • 2 medium carrots, chopped 
  • 2 stalks celery, chopped 
  • 1 yellow onion, chopped 
  • 1 parsnip, chopped 
  • 4 stalks garlic flower, chopped 
  • 1 tbsp (15 ml) fresh rosemary, chopped 
  • 1 tbsp (15 ml) fresh thyme, chopped 
  • 2 glasses Luigi Righetti Campolieti Valpolicella Ripasso red wine      
  • 2 tbsp (30 ml) tomato paste
  • 2 whole 795ml no-salt-added tomato canes
  • 1 cup (250 ml) chicken broth 
  • 2 bay leaves 

Osso Buco Fit Cook Campolieti


  1. Place the veal shanks on a plate. Add flour and season with salt and pepper. Coat meat well. 
  2. Place a drizzle of oil in a saucepan over high heat. Sear meat for 2 minutes on each side to create a nice crust. Remove from pot and set aside. 
  3. Reduce heat to medium and add carrots, celery, parsnips, onion, garlic flower, rosemary and fresh thyme. Cook for 5 minutes, stirring regularly. 
  4. Add the wine to the pot to deglaze, and scrape the bottom to catch the cooking juices.  
  5. Finally, add all the other ingredients to the pot and bring to the boil. 
  6. Return the pieces of meat to the pot, cover, turn the heat to low and simmer for 4 hours, making sure to maintain a low boil. 
  7. Season aggressively with salt and pepper and mix well. 
  8. Serve meat pieces with a generous amount of sauce as is, over polenta or pasta. 


If your sauce is too runny for your taste after braising, don’t panic! Just continue cooking uncovered over high heat for 10 to 15 minutes. A good amount of water will evaporate and your sauce will thicken slightly.