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Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 cup tomato paste
- 6 veal shanks or osso bucco cuts
- 2/3 cup green Sicilian olives, pitted and chopped
- 4 tbsp capers, rinsed and drained
- 4 marinated red peperoncini, drained and chopped
- 3 large ripe tomatoes, peeled, and roughly chopped
- 1 tsp dried oregano leaves
- 1 tbsp sugar
- 2 cups dry Marsala
- Salt and freshly ground black pepper
Details
Servings 6
Preparation
Step 1
In a heavy-bottomed pan, heat the olive oil to hot, but not smoking, add the shanks and cook until golden brown on all sides. Remove the pan from the heat.
Preheat the oven to 375 degrees F.
Transfer the shanks to a covered, heavy baking dish just large enough to hold the shanks comfortably. Set aside.
In the same pot, heat 2 tablespoons of olive oil over medium heat. Stir in the tomato paste and cook for 2 minutes, stirring occasionally. Stir in the olives, capers, peppers, tomatoes, oregano, and sugar. Deglaze with the Marsala. Season, to taste, with salt and pepper. Let simmer for 10 minutes, stirring often. If the mixture becomes too dry, add a teaspoonful or 2 of water.
Pour the sauce over each shank, along with enough water to cover at least half way. Cover and cook until the veal is very tender, about 2 - 2 1/2 hours.
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