Osso Bucco a La Lechonera Mojo Criollo

Prep Time:

Cook Time:

2 hours



About the Recipe


  • 2 cups La Lechonera Natural Mojo Criollo

  • 4 large Osso Bucco stakes, tied around with a kitchen twine

  • 2 spoons of vegetable oil

  • ½ teaspoon of salt mixed with a ½ teaspoon of each: paprika, cayenne or any other red/black pepper you have on hand

  • 1 cup of each chopped vegetable: white onion, celery, carrot

  • ½ spoon Kosher salt

  • ½ cup water

  • ½ cup white wine


  • 1 small bunch parsley, washed, dried and chopped (1 cup loosely packed)

  • 2 cloves of garlic, skin removed, grated or squeezed

  • 2 organic lemons, zest grated and reserved


Step 1

Pour La Lechonera Natural Mojo Criollo marinade into a deep dish. Submerge Osso Bucco into the marinade and refrigerate for 1 or 2 hours.

Step 2

Heat the oven to 350F. Remove the Osso Bucco from the marinade. Sprinkle Osso Bucco with ½ of salt and pepper mix.

Step 3

Heat a spoon of oil in a large skillet and brown Osso Bucco on each side, 5 min x 2. Set aside.

Step 4

Heat the remaining oil and brown the onions, adding the remaining salt/pepper mix at the end. Add the other vegetables and keep on medium heat until celery is translucent.

Step 5

Place 1/2 of vegetable mix on the bottom of a casserole. Place the Osso Bucco on the top and cover with the remaining vegetable mixture. Add 1/2 cup of water to the skillet and scrape the remaining juices to the casserole. Add ½ cup of wine. Cover and bake for 2 hours.

Step 6

Remove from oven and let stand for ½ hour before plating.


Chop all gremolata ingredients until finely chopped. (Use right away or store it in an airtight container in the refrigerator for up to one day) Add a heaping spoon of gremolata to each Osso Bucco stake. Serve with roasted garlic/rosemary potatoes and asparagus. ENJOY WITH A GLASS OF PINOT NOIR or ZINFANDEL!