Osso Bucco Vino Rosso

Ingredients:

• 4 veal shanks, 2 inches thickness
• sea salt
• fresh cracked pepper
• 2 stalks celery, 1 inch dice
• 1 onion, 1 inch dice
• 1 carrot, 1 inch dice
• 2 cloves garlic, chopped
• 2 stalks fresh rosemary
• 350 ml red wine
• 50 ml. Extra virgin olive oil
• 1/2 cup flour
• 2 tbsp. Flat leaf parsley, chopped
• 2 tbsp. Sage, chopped
• 500 ml demi-glace sauce

Directions:

1. Preheat oven to375’f
2. Season both sides of the veal shank with salt and pepper
3. Dredge in flour and pat off the excess
4. In a large skillet heat olive oil, add veal shanks and cook each side until golden brown.
5. Add onions, season, and saute for 2 minutes. Add carrots, celery, garlic, rosemary, salt, and pepper. Saute for an additional 5 minutes.
6. Add red wine, deglaze, and reduce for 5-10 minutes, or until most of the red wine is gone.
7. Add the demi-glace, cover and place in oven for approx. 2 hours or until the meat is fork tender.
8. Ten minutes prior to the osso bucco been done, add fresh herbs.

4 servings