Osso Buco – Based on Napa Valley’s Terra

by Charlie McCarthy, Sr.

Ingredients

• 4 lbs veal shanks
• salt
• pepper
• 1 cups onions
• 1/2 cups celery
• 2 tbsp garlic
• 1.5 tsp basil
• 1 tsp fennel
• 1/8 tsp red pepper flakes
• 1/2 cups dry white wine
• 4 cups chicken stock
• 1 cups tomato puree

Recipe

NOTE: Option; you can skim off any scum that may form but it will not really hurt the dish.

NOTE: Hint; Take the parchment paper crumple it under cold water and then spread it back out. It will be easier to form to the tray. Place in the oven and cook for 2-3 hours

1. Preheat oven to 325F. Season the veal shanks with salt and pepper. On the stovetop heat a large oven proof and stovetop proof roasting tray that will hold the veal shanks in a single layer. Add oil and brown all sides of the shanks. Take your time browning is key. Once they are browned remove shanks from heat and add more oil.
2. Over medium high heat add diced onions and diced celery and cook until tender, about 5 minutes. Then add minced garlic, basil, fennel and red pepper flakes. Sauté for 1 minute so garlic does not burn and add dry white wine, chicken stock and tomato puree. Bring to a boil. Once it boils turn down heat to a simmer.
3. Place the shanks in into the sauce and cover with parchment paper that has a 1-inch hole in the middle.
4. Once cooked remove from the oven and remove the shanks. Return the roasting pan to the burned and on medium high heat reduce the sauce to the constancy you like. Once this is done return the shanks and place back in the oven until you serve it. Lower the oven temperature to 250F.

Enjoy!