Osso Buco from Chef George Vogelbacher


Classically trained chef George Vogelbacher, 81, was a Garde manger and pastry chef for the Watergate Hotel in the 1960s. He made several trips to the White House, including one to assemble Lynda Bird Johnson’s wedding cake. Vogelbacher moved to Central Florida in 1968 and has been creating culinary delights for residents ever since, for 30 years at the famous Le Cordon Bleu restaurant, and currently at Maxine’s on Shine.

Photos by Mike Dunn for Growing Bolder

This is a tried and true savory recipe with lamb that falls off the bone, and a delightful sauce made with wine and a vegetable bouquet. It takes about 3 1⁄2 hours to cook in the oven, so this is a great dish to make ahead and eat the next day.

Serve it with either couscous or pasta, and in season vegetables.


Lamb Shank Glazed in Demi-Glace

Serves 2 people


(2) 12-14 oz lamb shanks 1 quart of demi-glace Salt

Dry red wine of choice
Oil of choice
1⁄2 oz shallot finely chopped 1⁄2 oz garlic finely chopped 3 oz diced onion
3 oz diced carrot
3 oz diced celery
3 oz diced red pepper


1. Pre-heat oven to 350 degrees

2. Season lamb shanks with salt and pepper.

3. Place in a pre-heated frying pan with oil of choice

(olive oil preferred)

4. Sear all sides of lamb shank till brown.

(May need tongs to hold lamb shank in position when browning.)

5. After lamb shanks are browned, place in a
large deep cast iron pan on stove top on low heat.

6. Cover lamb shanks half-way with dry red wine of choice (it pairs well with Chianti). Continuously, rotate lamb shanks till the wine has reduced by 50% and all alcohol is burned.

7. Add the following: Shallot, garlic, onion, carrots, celery, red pepper.

8. Cover completely with demi-glace and bring to quick boil.

9. Cover with aluminum foil and bake at 350 degrees for about 3-3.5 hours or till meat falls off bone.

10. Serve with pasta or couscous.

This article is featured in the Spring 2023 issue of The Growing Bolder Digital Digest.

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