Veal Osso Buco

Perfect for a cool autumn night, this Veal Osso Buco is classically comporting and satisfying.  It tastes even better the day after – although it’s hard not to finish it all at once.  Pairs wonderfully with our Rutherford Cabernet Sauvignon.

Ingredients
2 (8-ounce) veal shank pieces
1 ½ Cabernet Sauvignon
¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil
½ onion, large diced
3 small carrots, peeled and sliced into ¼ inch rounds
4 stalks celery, diced
1 cloves garlic, peeled and chopped
2 anchovy fillets
2 Tbsp tomato paste
2 ½ cups brown beef stock
1 bunch Italian parsley, washed and chopped fine
2 sprigs rosemary
2 sprigs thyme
3 cups cooked rice or gremolata
Salt and pepper as needed

Season the veal with a small amount of Round Pond Italian Varietal Olive Oil, salt, pepper, and any other seasonings you desire.  In a medium sauce pot, add the remaining olive oil, then add the seasoned veal shanks to the hot olive oil.  Brown both sides of the shank, about 5-minutes per side.  Add the celery, carrots, onions, garlic and anchovies.  Season with salt and pepper, sauté for 5 minutes.  Add the tomato paste, rosemary and thyme, then the 1 ½ cups of Cabernet Sauvignon.  Add stock to cover the veal, then bring to a boil.  Reduce heat to a simmer and cover, simmering for for 1 ½ to 2 hours, until the meat is very tender.  Season to taste and serve with rice or gremolata and garnish with fresh parsley.  Enjoy!

Serves 2

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