Osso Buco

Ingredients

1-1/2lbs         Veal shanks

2T                 AP flour                                        

1T                 Olive oil

1/2C              Chopped onion

1/4C              Chopped celery

1/4C              Chopped carrot

1T                 Tomato paste

1/2C              Dry Marsala or white wine

1-1/2C           Chicken stock

3/4C              Crushed tomatoes

1 sprig           Fresh thyme

2-3ea            Bay leaf                             

1t                  Minced rosemary

3T                 Chopped parsley

1T                 Minced orange zest

1-1/2t            Minced garlic

Process

Season the shanks with salt and pepper

Dredge in flour, and shake off the excess.

Brown the shanks in a sauté pan with olive oil over medium high heat (3-4 minutes per side)

Transfer to a plate

Add onion, celery, and carrot to the pan

Saute until the onion softens (about 3 minutes)

Stir in the tomato paste

Saute until beginning to brown (2 minutes)

Deglaze with Marsala

Cook until Marsala reduces by 1/2 

Add chicken stock, tomatoes, thyme, bay leaf, and rosemary

Bring to a boil

Return the oxtails to the pan

Cover and reduce heat to medium low

Simmer for 60 minutes

Flip the shanks and simmer for another 1-1/2 hours

Season with salt and pepper

Combine the parsley, orange zest, and garlic and serve

404 calories per serving

3 hours cook time

Serve with creamy polenta, egg noodles, or risotto