Veal Osso Bucco
- 4 veal shanks - (10 to 12 oz ea)
- Salad oil as needed
- Seasoned flour as needed
- 2 ounces olive oil
- 1 garlic clove sliced
- 1 shallot chopped
- 8 fresh sage leaves no stems
- 3 branches fresh rosemary no stems
- 3 ounces Marsala - (to 4 oz)
- 2 ounces white wine
- 2 cans whole Roma tomatoes - (16 oz ea) coarsely chopped
- 1 quart beef stock
- 4 ounces tomato paste
- Salt to taste
- Freshly-ground black pepper to taste
Season veal shanks and dredge in flour. Heat salad oil over medium-high heat. Pan fry veal shanks 2 to 3 minutes on each side. Remove from oil and place on cookie sheet. Bake at 375 degrees for 10 minutes. Remove from oven and let cool.
Heat olive oil in a Dutch oven. Saute garlic and shallots to a golden color. Deglaze pan with marsala and white wine. Add herbs, tomato paste, canned tomatoes, and beef stock. Heat until simmering. Check seasonings and add salt and pepper to taste if needed. Remember -- the sauce will thicken and reduce during cooking, so do not over-season.
Add veal shanks to pan and push them to the bottom (do not overlap them). Make sure the shanks are covered in sauce by at least 1/4 inch. If not, add additional beef stock or water to raise the liquid level. Cover pot and place in oven for 2 to 2 1/2 hours. It is done when the meat pulls clean away from the bone.
Degrease the sauce upon removing from the oven. Serve piping hot over fresh pasta or rice with your favorite vegetables. Enjoy!
This recipe yields 4 servings.
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