Veal Osso Bucco

August 1, 2011 No comments » [ssba]

Featured in the August 2011 Newsletter
Recommended Pairing: Sangiovese

Serves 4

6 pieces veal shank with bone, cut 3 inches thick
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
4 cloves garlic, coarsely chopped
2 bay leaves
3 tablespoons fresh Italian parsley, finely chopped
1 tablespoon tomato paste
1 cup dry white wine
2 cups chicken stock (or enough to cover the shanks in the pan)
1 cup tomatoes, chopped

In a large pan over medium-high heat, sear all sides of the veal shanks using half the butter and oil. Set aside the veal shanks. Add remaining butter and oil and add onion, celery, carrots, garlic, bay leaves and parsley and cook until softened, 5-10 minutes. Add the tomato paste and mix well. Add wine, turn the heat to high and deglaze the pan. Add the shanks, chicken broth and tomatoes. Make sure that most or all of the shank is covered by the liquid. After bringing the liquid to a boil, reduce to a simmer, cover and cook for an hour. Baste the shank and cook, covered, for an additional hour. Cook uncovered for 10 minutes to reduce the broth and serve.

Posted by , August 1, 2011 No comments

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