Osso Buco
Servings 4
Ingredients
- 1/2 cup extra virgin olive oi divided
- 4 veal shanks 2 ½ to 3 inches each
- 2 cups all-purpose flour
- 4 ribs celery diced
- 2 large carrots diced
- 1 large onion diced
- 4 tbsp chopped garlic
- 1 cup tomato paste
- 4 cups Messina Hof Cabernet Franc (or your favorite Messina Hof bold red wine)
- 1/2 gallon veal stock
- 3 tbsp fresh oregano chopped
- 3 tbsp fresh basil chopped
- 3 tbsp fresh parsley chopped
- salt and pepper to taste
Instructions
- In a sauté pan, heat ¼ cup oil.
- Dredge veal shanks in flour; brown on all sides in oil.
- Transfer shanks to a deep baking dish
- Add remaining oil to sauté pan; sauté celery, carrots, onion, and garlic until onions begin to turn translucent.
- Add tomato paste; sauté for 2-3 minutes.
- Pour over shanks
- Whisk wine into pan drippings, then add to baking dish.
- Add stock and herbs.
- Cover dish with parchment paper and then foil.
- Bake at 275 degrees F for six hours or until meat is tender and begins to fall off the bone.
- Remove shanks and keep warm.
- Place baking dish on the stove; simmer pan drippings and vegetables.
- Skim fat.
- Season with salt and pepper.
- Return shanks to sauce and serve.
Notes
Note: This is a Bonarrigo favorite and a great recipe from the Vintage House Restaurant. For a variation on the recipe add Tuscan beans or baby spinach into the sauce.
Recipe from Vineyard Cuisine, Meals & Memories from Messina Hof by Paul & Merrill Bonarrigo The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce. Photo courtesy of Food Network (th).
Recipe from Vineyard Cuisine, Meals & Memories from Messina Hof by Paul & Merrill Bonarrigo The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce. Photo courtesy of Food Network (th).
