Osso Bucco Vino Rosso Chianti

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
½ cup flour
2 tbsp. Flat leaf parsley, chopped
2 tbsp. Sage, chopped
500 ml demi-glace sauce

Method

• Preheat oven to 375º
• Season both sides of the veal shank with salt and pepper
• Dredge in flour and pat off the excess
• In a large skillet heat olive oil, add veal shanks and cook each side until golden brown.
• Add onions, season, and saute for 2 minutes. Add carrots, celery, garlic, rosemary, salt, and pepper. Saute for an additional 5 minutes.
• Add red wine, deglaze, and reduce for 5-10 minutes, or until most of the red wine is gone.
• Add the demi-glace, cover and place in oven for approx. 2 hours or until the meat is fork tender.
• Ten minutes prior to the osso bucco been done, add fresh herbs.
  
  
  Serves 4
  
  
  Recipes created by Executive Chef Frank Abbinante