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.
Ingredients
- 2 8-ounce veal shank pieces
- 1½ cups Cabernet Sauvignon
- ¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil
- ½ onion (large diced)
- 3 small carrots (peeled and sliced into 1/4 inch rounds)
- 4 stalks celery (diced)
- 1 clove garlic (peeled and chopped)
- 2 anchovy fillets
- 2 tbsp tomato paste
- 2½ cups brown beef stock
- 1 bunch Italian parsley (washed and finely chopped)
- 2 sprigs rosemary
- 2 sprigs thyme
- 3 cups cooked rice or gremolata
- Salt and pepper (as needed)
Directions
Season the veal with a small amount of Round Pond Italian Varietal Olive Oil, salt, pepper, and any other seasonings you desire.
Season the veal with a small amount of Round Pond Italian Varietal Olive Oil, salt, pepper, and any other seasonings you desire.
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.
Enjoy!
