OSSO BUCO

By pat1908

Ingredients

• 4 large veal shanks (10 -12 oz each)
• 1 cup flour
• 1/4 cup olive oil
• 2 cups red wine
• 2 medium carrots, diced
• 1 large sweet yellow onion, diced
• 1 large stalk celery, diced
• 4 cloves garlic, minced
• 4 Roma tomatoes, seeded and diced
• 2 Tbsp fresh basil, chopped
• 2 tsp fresh chopped parsley, plus some more for garnish
• 1 small prig of rosemary plus 1 sprig for garnish
• 2 cups beef consume or broth
• 1/2 tsp kosher salt
• 1/2 tsp fresh ground pepper

Preparation

Step 1

Dredge veal shanks in flour, patting down to coat. In a Dutch oven or deep heavy skillet, heat olive oil over
Medium high heat and brown shanks on all sides. Add wine and continue cooking over low heat until wine
Evaporates. Add in carrots, onion, celery, garlic, tomatoes, basil, parsley, rosemary and beef broth.
Add salt and pepper to taste. Cover and simmer for two to three hours, adding more stock or water if shanks begin to get
Dry or stick to pot. Shanks are done when they are tender but not falling apart. Remove shanks onto a platter
and pour sauce from the skillet over the shanks and serve. (Sauce should be a thick glaze). Garnish with fresh
Parsley and sprig of rosemary. Serve with risotto or pasta. Serves four.