Osso Bucco

Ingredients:

8 Veal Shanks
Onions
Carrots
Celery
Garlic
Rosemary
Basil
Flour
Salt and Pepper
Chicken Stock
White Wine
Butter and Olive Oil

Prep time: 30min
Cook/Rest time: 4hours

Bring veal shanks to room temperature. Blot dry. Season with salt and pepper, generously. Lightly dust in flour...shaking off excess.

In a dutch over heat 2 Tablespoons of butter and 2 Tablespoons of olive oil. Brown veal shanks (about 5min on each side) Remove and set aside.

Mix 2cups of minced onions, a cup of chopped carrots, a cup of chopped celery and 3 cloves of garlic. Saute until onions are translucent. Deglaze your pot with white wine. Salt and pepper vegetables.

Lay the veal shanks on top of the bed of vegetables. Fill pot with 1/2 white wine and 1/2 chicken stock until it just covers meat.

Add fresh rosemary sprig and a couple of leaves of basil.

Put into a 300 degree oven for 3-31/2 hours. Let meat set for 25min.

You can serve over pasta, polenta or by itself over a bed of vegetables!

Buon Appetito!