Osso Bucco Alla Milanese

Ingredients:

• 2 veal shanks, 2 inches thickness
• Flour
• sea salt
• fresh cracked pepper
• Extra virgin olive oil
• 1 celery stalk, diced
• 1 carrot, diced
• 1 onion, diced
• 2 garlic cloves, chopped
• 250 ml plum tomatoes, crushed
• 100 ml red wine
• 1 bunch Italian parsley, chopped
• 1/2 bunch fresh sage, chopped
• 2 stalks fresh rosemary

Directions:

1. Season both sides of veal shank with salt and pepper.
2. Dredge in flour and pat off excess.
3. Heat a skillet with olive oil and brown both sides evenly.
4. Add onions, garlic, celery, and carrots. Season. Continue to braise for 10 minutes on medium heat.
5. Add red wine and deglaze pan. Reduce for 3 minutes.
6. Add crushed plum tomatoes, and fresh rosemary stalk.
7. Cover and place in a 375’f oven for 2 hours.
8. Add fresh parsley and sage 10 minutes before the osso bucco is ready.