Aperol Braised Campagnia Farms Osso Buco 

Braised veal shanks the way chef Faizal Kassam does it at Cibo Trattoria

Stay in on a cold day and make this braised veal shank dish. Faizal Kassam, executive chef of Vancouver's Cibo Trattoria and UVA Wine & Cocktail Bar, shares this recipe. To save time and serve everything at the right time, make polenta while veal shanks are baking and make the gremolata while the polenta is cooking.

Osso buco

4 large 2-inch thick veal shanks, patted dry and tied with kitchen string to keep the meat attached to the bone
1 cup all-purpose flour, for dredging
3 tbsp olive oil
2 sweet onions, chopped
2 carrots, chopped
2 stalks celery, chopped
5 cloves garlic, minced
1 tbsp tomato paste
200 mL Aperol Italian aperitif
800 mL crushed San Marzano tomatoes
4 cups veal stock
1 fresh bay leaf
4 sprigs fresh thyme
8 black peppercorns

Preheat oven to 300 F.

Season the veal shanks with salt and pepper and dredge them in the flour, shaking off the excess. 

In a wide, oven-safe, heavy-bottomed pot over high heat, heat the oil and sear both sides of the shanks until browned and transfer the shanks to a platter. 

Add all vegetables to the same pot, season with salt and pepper and cook until browned around the edges and translucent.

Add tomato paste and cook for 10 minutes.

Deglaze with Aperol, boil the mixture, scraping up the brown bits clinging to the bottom and sides of the pot.

Add the shanks and accumulated juices, along with the tomatoes, stock and bouquet garni of the herbs and peppercorns.

Cover with a lid, slightly ajar, to release accumulated steam and bring the liquid to a simmer.

Braise the mixture, covered in preheated oven for 2-1/2 to 3 hours or until the veal is tender. 


3½ cups homogenized milk
3½ cups water
1 cup cornmeal
pinch saffron
1½ tbsp butter
1/2 cup finely grated Parmesan
salt, to taste

In a medium saucepan over medium-high heat, bring the milk and water together to a boil. Whisk in cornmeal. Cook for 1 to 1-1/2 hours, whisking occasionally. Finish with saffron, butter, cheese and salt. 

Horseradish Gremolata

1 bunch Italian parsley, chopped
1 lemon, zested and minced
1 clove garlic, minced
fresh horseradish, zested and minced, to taste

In a bowl, stir together the parsley, the lemon, and the garlic.

To serve, sprinkle the veal shanks with the gremolata, pour some of the juices around them, and serve the remaining juices separately.

4 servings