Italian Sausage and Pepper Sauce with Ravioli

Campana Family Meat - Ossobucco

Serve with rice fried in butter and olive oil and simmered in meat stock or fettucine with butter and Parmesan cheese.


  • 6 Veal Shanks
  • 1/2 cup all purpose flour
  • 4 Tablespoons Butter
  • 1/4 cup Olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon Ground Pepper
  • 1 Large chopped Onion
  • 2 chopped Carrots
  • 1 Stalk chopped celery
  • 1 teaspoon granulated Garlic
  • 1 cup White wine
  • 1 cup Chicken stock(mix: 1 Tablespoon of base to 1 cup of water)
  • 1 cup beef stock(mix: 1 Tablespoon of base to 1 cup of water)
  • 2 Bay leaves


  1. Dredge veal shanks in flour and saute in a mixture of butter and oil in large, heavy frying pan. Season with salt and pepper and transfer to three-quart casserole. In the same frying pan, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned. Add wine and boil until it almost evaporates. Add stock and simmer for five minutes. Season with salt and pepper and pour mixture evenly over meat in casserole. Add a bay leaf at each side of the casserole. Cover and bake on middle rack of oven pre-heated to 300 degrees for 1 1/2 hours. Five minutes before end of baking time, combine three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic in a cup and sprinkle evenly over meat.

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