Osso Buco Alla Lost River

Receipe by Deb Thorlakson

The osso buco alla Lost River pairs well with a glass of Columbia Valley Cabernet Sauvignon.


  • 6 Veal or Lamb shanks, center cut 2 inches each
  • Flour for dusting the shanks
  • ½ cup olive oil
  • 2 medium onions- finely diced
  • 4 cloves garlic- minced
  • 2 celery stalks- finely diced
  • 2 carrots- peeled and finely diced
  • 1 tsp sea salt and freshly ground pepper
  • 2 cups Lost River Cabernet Sauvignon
  • 1 cup tomato sauce
  • 6 cups chicken stock
  • 4 oz dried Porcini mushrooms- soaked in hot water and diced
  • Herb sachet (cheese cloth bag): rosemary, sage, bay, parsley
  • 3 cups small white beans
  • ¼ cup olive oil
  • 1 tsp sea salt and freshly ground pepper

Cooking Instructions

Cook white beans according to package directions, set aside.

Preheat oven to 375* F. Tie the shanks to their bones with kitchen string, dust with flour. Heat olive oil in a heavy oven proof pan with a lid, over high heat. Add the shanks and brown them very well on all sides. Remove to a plate and keep warm. Saute’ onions, garlic, celery and carrots over medium heat about 5 minutes. Add browned shanks season with salt and pepper, then drizzle Lost River Cabernet Sauvignon into the pan. When the wine evaporates after about 6 minutes add the tomato sauce, bring back to a boil and add the chicken stock, porcini mushrooms, porcini liquid and herb sachet. Cover pan and place in oven until very tender about 2½ hours. To serve saute’ the white beans with olive oil, salt and pepper until hot. Spoon beans on individual serving plates place Osso Buco over beans, snipping off the kitchen string, spoon plenty of sauce over the Osso Buco and serve with crusty Italian bread and a Lost River Cabernet Sauvignon. Serves 6.