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