Where the Heart of Wine Beats – Osso Bucco Wine Pairing

Rioja Gran Reserva and Osso Buco

What to serve with a hearty dish of Osso Bucco? A red that echos the wine it’s cooked in—and a light, well-balanced Rioja Reserva is the perfect choice.

Osso Buco Ingredients:

  • 1 beef shank, sliced in rounds through the bone. About 5 pieces. (Have your local butcher prepare).
  • Salt & pepper
  • 2 Quarts beef stock
  • One 14oz. can of tomatoes
  • ½ bottle of Rioja Viña Pomal Gran Reserva
  • 2 carrots, cut in 1 inch pieces
  • 1 leek, cut in 3 inch pieces



  • Season beef with salt and pepper and refrigerate overnight.
  • Dry the meat on paper towel.


To Cook:

  • Preheat oven to 290°F
  • Place in a 3.5 qt. Dutch oven dish on stove, over medium-high heat, sear beef in batches until evenly browned.
  • Remove beef and rest while you pan roast the carrot and leek (about 5 minutes).
  • Deglaze with the wine and allow to cook for 7 minutes or until it reduces by half.
  • Add the beef, stock and tomatoes and bring to a simmer and place lid on pot.
  • Transfer to the oven and cook for 3 hours or until the meat becomes fork tender.
  • Allow to cool at room temperature for an hour, then serve the Osso Bucco with your favorite pasta and gremolata.

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Featured Wines

2010 Pagos del Rey Castillo de Albai Gran Reserva – Buy USA

2012 Bodegas Bilbainas Vina Pomal Gran Reserva – Buy USA

La Rioja Alta Gran Reserva 904 Tinto 2011 – Buy USA