Sidenote: My coworker's husband is the one who gave this recipe to me originally and I thought this would be a great opportunity to try it out. Thanks again KB & CB for a wonderful recipe.
The Historic Strater Hotel - Veal Osso Bucco
Adapted from Historic Strater Hotel
Ingredients:
Two 10- to 12- ounce veal shanks
Seasoned Flour
2 ounces olive oil
1 clove garlic, sliced
1 shallot, chopped
4 leaves fresh sage, no stems
1.5 branches fresh rosemary, no stems
2 ounces Marsala wine
2 ounces white wine
16 ounce can tomatoes (whole Roma, coarsely chopped)
2 cups beef stock
2 ounces tomato paste
Salt & pepper
Preparation:
1. Season veal shanks and dredge in flour. Heat olive oil over medium-high heat. Pan fry veal shanks 2 to 2 minutes on each side in the dutch oven. Remove from oil and place on cookie sheet. Bake at 375 degrees for 10 minutes. Remove from oven and let cool.
2. Heat olive oil in a Dutch oven. Saute garlic & shallots to a golden color. Deglaze pan with marsala and white wine. Add herbs, tomato paste, canned tomatoes, and beef stock. Heat until simmering. Check seasonings and add salt and pepper to taste if needed.
3. Add veal shanks to pan and push them to the bottom. Make sure the shanks are covered in sauce by at least 1/4 inch. If not, add additional beef stock or water to raise the liquid level. Cover pot and place in oven for 2 to 2 1/2 hours. It is done when the meat pulls clean away from the bone. Degrease the sauce upon removing from the oven.
Serves 2.
Review: This was a great comfort dish to indulge on, the cooking and preparation time is minimal. I love the simplicity of this dish, and the herbs accentuate the tender meat. The meat is fall-off-the-bone tender, it just melts in your mouth. I'm still oohing and ahhing for this meal.
