Jul 13 2026
Restaurants›Roy's Waikiki›Kulana Braised Osso Bucco Recipe

Kulana Braised Osso Bucco Recipe

Inspired by Roy's Waikiki
Time3h
Serves4

Roasted Red Bliss Potato | Eggplant Caviar

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Ingredients

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Osso Bucco

Roasted Red Bliss Potato

Eggplant Caviar

Method

Osso Bucco Preparation

  1. 1

    Searing the Meat

    In a large Dutch oven, heat olive oil over medium-high heat. Season the osso bucco with salt and pepper. Sear each piece for about 4-5 minutes on each side until browned. Remove and set aside.

  2. 2

    Sautéing the Vegetables

    In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for an additional minute.

  3. 3

    Deglazing the Pot

    Stir in the tomato paste and cook for 1-2 minutes. Add red wine to deglaze the pot, scraping up any brown bits from the bottom.

  4. 4

    Braising

    Return the osso bucco to the pot, add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and reduce heat to low. Cook for 1.5 to 2 hours until the meat is tender.

Roasted Red Bliss Potato Preparation

  1. 5

    Preparing the Potatoes

    Preheat the oven to 400°F (200°C). In a bowl, toss the halved potatoes with olive oil, rosemary, salt, and pepper.

  2. 6

    Roasting

    Spread the potatoes on a baking sheet and roast for 25-30 minutes or until golden brown and crispy.

Eggplant Caviar Preparation

  1. 7

    Preparing the Eggplant

    Roast the eggplant until the skin is charred and the flesh is soft. Let it cool, then peel and chop.

  2. 8

    Mixing the Caviar

    In a bowl, combine the roasted eggplant, minced garlic, olive oil, lemon juice, salt, and pepper. Mix until well combined.

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