We found some beautiful veal shanks at our local Montana grocer, Safeway, and put them into the freezer until a chilly day. Well, it was chilly enough today to make a fire in the fireplace, so we put together an Osso Buco from combined recipes from Bobby Flay, Giada, and Schnitzel and the Trout.
2 tablespoons oil, and 3 pounds of veal shanks. Brown veal shanks in oil and remove from Dutch oven.
2 sprigs fresh rosemary, 5 sprigs fresh thyme, 2 sprigs parsley. Tie together in a bouquet garni.
Dice 4 small carrots, 2 stalks celery, 1 medium onion, 2 medium shallots and 2 cloves garlic. Brown in the same pot you browned the veal shanks. Soften 10 minutes.
Mix 1 tablespoon flour and 2 tablespoons tomato paste. Stir into the sauteed vegetables. Add 2 cups of red wine and reduce by half.
Add 3 1/2 cups beef stock and herbs and return browned veal shanks to casserole. Bring to a boil and then simmer for 2 hours on stove top.
We topped it with cooked penne pasta and shaved parmesan and the additional of a gremolata of lemon zest, parsley and garlic.
We thoroughly enjoyed this and Kippy moaned through the whole dinner. The smell was rather good. So......
What could be better than Eukanuba, carrots, bone marrow with parsley, broth, and a few drops of the fantastic Chateau Michelle, Canoe Ridge Estate Merlot. The wine was great and Kippy has always favored drops of red wine. After 15 years, she knows us well.
Fifty Wines That Shaped My Palate, 1984-2014
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