Serves 2


Recipe Source - Chef Mitch Maier

Prep Time - 30 Minutes

Cook Time - 2 Hours

Total Time - 2 Hours 30 Minutes





bouquet garni: 1 bay leaf, 4 sprigs thyme, wrapped and tied in cheesecloth, pouch or with kitchen

2 cups chicken stock

1 cup diced tomatoes, drained

2 tablespoon Chef Mitch Maier Black Garlic Sauce & Marinade

3/4 cup white wine

2 to 3 small anchovy filets, finely minced or 1 tablespoon anchovy paste, optional

1 cup pitted and halved Kalamata olives, optional

4 cloves garlic, peeled and smashed

2 celery ribs, cut into 1-inch pieces (about 1 cup)

large onion, diced (about 1 cup)

2 carrots, peeled and cut into 1-inch pieces (about 1 cup)

1/4 cup flour for dredging, seasoned with 1 teaspoon kosher salt, ½ teaspoon freshly ground blackpepper

3 tablespoons olive oil

veal shanks cut osso buco style


lemon peel, zested

1 tablespoon finely minced garlic

1/2 cup freshly minced flat – leaf parsley





Preheat the oven to 325 degrees.


Heat the oil in a braising pot. Pat the veal dry, and dredge theveal in the seasoned flour. Brown the veal on both sides, over medium – high heat, until a nicebrown crust forms on each piece. Remove the veal to a plate. In the same pot, cook the carrots and onions over medium heat, until lightly brown, about 5 minutes. Add the smashed garlic, andthe olives and anchovies if using, and cook 5 minutes longer. Pour the wine and Black Garlic Sauce & Marinade into the pot, scraping up any bits that collected on the bottom and cook until the liquid is reduced by half, about 10 minutes. Place the veal back into the pot, along with any liquid that collected on the plate. Add the tomatoes and stock. The liquids shouldn’t drown the meat; the top portion of each shank should show. Nestle the bouquet garni in the sauce Cover and cook at 325 degreesfor 1 ½ to 2 hours, until the meat is very tender.

Prepare the gremolata by combining all the ingredients, reserve. When the meat is finished cooking, carefully remove the meat and vegetables from the pot with a slotted spoon. Removeand discard the bouquet garni and bring the sauce to a slow boil. To thicken the sauce, createa slurry by mixing 2 teaspoons of cornstarch with 4 teaspoons of water, stir back into the pot,heat and repeat if necessary. Season to taste with salt and pepper. Spoon the sauce over the veal(remove the string) and top each serving with a generous pinch of gremolata ( lemon zest, garlic, parsely ).


To Order Chef Mitch Maier Black Garlic Products --


Mediterranean Black Garlic Osso Buco

with Zesty Gremolata