Veal Osso Bucco

Veal Osso Bucco

Serves 4

1 Whole Veal Shank (3-31/2 lbs.
Kosher Salt & freshly ground Black Pepper
4 cloves Garlic mashed
6 Tablsp. Extra Virgin Olive Oil
1 Med. Carrot, cut in 1/4" thick coins + 1 Onion diced, + 1 Celery stalk cut into slices.
Leaves from 1 bunch of Thyme, Oregano.
2 C. Basic Tomato Sauce + 2 C.Chicken Stock with 2Tablsp. Tomato Paste
2 Cups Zinfandel

Preheat oven to 375F

Season Shank all over w/ Salt + Pepper & Garlic. In a heavy 6-8 Quart casserole, heat olive oil till smoking. Place Shank in pan & brown all over for 12-15 min., turning w/long –handled tongs to sear every surface. Remove shank & set aside.

Reduce heat to med. Add carrot, onion, celery, thyme & oregano, stirring regularly until golden brown & slightly softened (8-10 min). Add Tomato Sauce, chicken stock (w/2 talsp. tomatoe paste) & Wine & bring to boil. Return Shank to pan, making sure shank is submerged at least half way , if not , add more stock. Cover pan w/tight-fitting lid of aluminum foil. Braise in the oven for 2 hours, then remove the cover & braise another 30 minutes, till meat is nearly falling off the bone.

Just before meat is done, in a small bowl, combine 1 bunch parsley leaves, zest of 1 lemon & horse-radish (you may add 1/2 C toasted pine nuts-optional) and mix well by hand. Sprinkle with a little salt & pepper and set aside.

Remove casserole from oven & let stand for 10 min. before carving the shank and dividing among four warmed dinner plates. Top each dish w/ parsley lemon zest mixture. ( You may replace Veal Shank for Veal Breast, Roast or Pork Roast using same recipe. Follow correct oven cooking time for each selection)

Choose one of our Wines from the menu below
for other wine pairing recipes.

Welcome C.G. Di Arie Vineyard and Winery