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Veal Osso Buco

Veal Osso Buco

4 bone-in Veal Osso Buco cuts, ½ to ¾-inch thick
Kitchen twine
2 Kings Organic Fresh Bay Leaves
1 sprig Kings Organic Fresh Rosemary
1 sprig Kings Organic Fresh Thyme
1 whole cinnamon stick
4 tablespoons Kings Olive Oil
1 yellow onion, cut into large pieces
2 carrots, cut into 1 ½-inch pieces on the bias
1 celery stalk, cut into 1 ½-inch pieces on the bias
1 small can whole peeled tomatoes, chopped
1 cup Chardonnay
3 cups chicken stock
¼ cup fresh Italian parsley, chopped
2 tablespoons fresh lemon zest
Salt and pepper to taste

  1. Using the kitchen twine, tie the meat pieces together to keep in place as they cook (Your Kings butcher can do this for you!) Pat dry with paper towels and set aside. Using additional twine, tie the rosemary, thyme and cinnamon stick together and set aside.
  2. In a cast iron Dutch oven, heat olive oil over medium-high heat. Brown the veal on the top and bottom for about 7 minutes each side, then brown briefly around all sides. Remove from pan. Add the onions, carrots and celery and cook until tender. Add the herb bundle and bay leaves to the pot along with 1 cup of wine and the canned tomatoes.
  3. Cook mixture until half the liquid has reduced, then add the cooked veal and chicken stock back in the pot. Season with salt and fresh cracked pepper and cook for 1 ½-2 hours, the meat should be tender and falling off the bone. Discard the herb bundle, including bay leaves. 
  4. Remove the veal and place on deep dish platter. Place vegetables around the meat. Put the pot back on medium heat and reduce the liquid left in pot by half a second time. Pour the remaining liquid over veal and top with chopped parsley and lemon zest.