Cooking with Argento


  • 4 pieces of osso buco
  • 1 onion
  • 2 garlic cloves
  • 1 stalk celery
  • 1 carrot
  • 1 bay leaf
  • 1 rosemary sprig
  • 1 tbsp tomato extract
  • Flour for dusting
  • 1 bottle of Argento Cabernet Franc wine
  • 1/2 liter of homemade broth
  • salt and pepper
  • 2 medium potatoes
  • 2 medium sweet potatoes
  • butter
  • olive oil



Slow-braised Osso Buco 4 servings

Make a mirepoix with vegetables.
Peel the carrots and onions, and cut into cubes.
Cut the leek and celery into pieces of the same size.
Peel the garlic cloves and chop.
Cut the pieces of Osso Buco.


Flour each piece of osso buco before searing and brown them all by both sides in a large pot with olive oil over high heat.
Add chopped vegetables and brown them well.
Incorporate the tomato extract, cook a few minutes and cover with the whole wine bottle.
Add the rosemary and bay leaf.
Let the alcohol evaporate, cover the pot and cook for 3 hours by adding hot broth if necessary.
Cook until the meat is tender and fall off the bone.

Mashed potatoes and sweet potatoes

Cook the peeled potatoes and sweet potatoes into a pot with cold water and a little salt. Cook until they can be crossed with a fork.
Stepping up to mash.
Mix with butter, salt and olive oil.


Place first 2 tablespoons of the mashed potatoes and top with a piece of Osso Buco. Pour the sauce from the cooking stock – you may reduce if you like and emulsify with butter – over the meat.

#TheRealArgentin tips

– Eat the marrow with bread.

– Pair this meal with Argento Reserva Cabernet Franc

– Play Metegol (foosball) with friends while the Osso buco gets ready.

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