Osso Bucco in Red Wine

Total Time: 5 Hours 30 Mins

Prep: 30 mins

Cook: 5 hours

Yield: 4 Servings

INGREDIENTS:

Veal Shanks bone in
1 sprig fresh rosemary
4 cloves garlic
Salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry red wine
3 cups beef stock

DIRECTIONS:

Make sure your veal shanks are pat dry with paper towels to remove any excess moisture (they will brown better when dry). Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large Dutch Oven pot, heat vegetable oil until smoking. Add veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and set aside on a separate plate.

In the same pot, add the onions, carrots and celery. Season with salt and pepper (you can add a little cayenne or red pepper flakes if you like a little kick). Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well for one minute cooking through. Return browned shanks to the pan and add the red wine and reduce liquid by half, about 5 minutes. Add the rosemary and the beef stock and bring to a boil. The cooking liquid should be covering about 3/4 up from the shank. Once your pot is boiling reduce heat to low, cover pot leaving a tiny gap and simmer for about 5 hours or until the meat is falling off the bone you do not need to stir or open the lid at all. Just let it do its thing.

Carefully remove the cooked shanks (so meat doesn’t fall off the bone) from the pot and place a top mashed potatoes, or roasted veggies or simply enjoy on it’s own.