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Pomegranate Wine Osso Buco

Pomegranate Wine Osso Buco

Sweet wine isn't just for drinking! It can also enhance a savory dish in place of red wine and the Morad Pomegranate Wine, which is made from the finest pomegranates grown in Israel, is always my go-to sweet cooking wine. This Osso Buco is the perfect example, with it's balance of rich heavy flavors with the sweet wine and bright fresh citrus.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


Pomegranate Wine Osso Buco

  • 4 veal shanks
  • 1 cup all-purpose flour
  • 4 ounce Italian sausage
  • 1 onion, chopped fine
  • 1 carrot, chopped fine
  • 1 celery stalk, chopped fine
  • 2 cloves garlic, minced
  • 1 lemon, zested
  • 2 cup Morad Pomegranate Wine
  • 2 cup beef stock
  • 1 can crushed tomatoes (28 oz)
  • 2 bay leaves
  • 1 sprig thyme
  • 1 Sprig rosemary, chopped


  • 1/2 cup parsley, chopped
  • 1 lemon, zested
  • 2 cloves garlic, minced
  • 1/3 cup toasted pine nuts


Preheat the oven to 350 degrees F.

Chop the onion, carrot, celery and garlic and zest the lemon.

Lightly season the veal with salt and pepper, dredge in the flour, shake off the excess and set aside.

Dice the Italian sausage and cook in a Dutch oven over medium-high heat to release the oils. Remove the sausage from the pan and add the veal to brown on both sides. If you don’t have a Dutch oven, you can just use a large oven proof pan.

After a few minutes on each side to brown, set aside the veal shanks, add a bit of olive oil and sauté the chopped vegetables, garlic and lemon zest on medium heat. Cook the vegetables for around 7 minutes, until tender.

Add the pomegranate wine, beef stock and crushed tomatoes. Deglaze the pan by scraping a wooden spoon on the bottom of the pan to pick up any stuck brown bits. This will add tons of flavor to the final dish so don’t skip this simple step!

Bring the mixture to a simmer. Add the cooked sausage, veal, bay leaves, thyme and rosemary and bring the mixture to a simmer again.

Cover the Dutch oven and place it in the oven. Cook the osso buco for an hour and a half.

In the meantime, prepare the gremolata. Mix together the parsley, lemon zest, garlic and pine nuts. Set the garnish aside.

Check on the liquid in the Dutch oven after around an hour and if the broth is half way up the veal, add more beef broth.

When the osso buco is ready, top it with the gremolata and serve.