Marsala Osso Buco

A classic Italian recipe for delicious Marsala Osso Buco!

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Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesBeef

Ingredients

Veal

1Cupflour
2Tablespoononion powder
1Teaspoongarlic salt
1TeaspoonSalt
2TeaspoonBlack Pepper
4each8 oz. veal shanks
1⁄2Cupvegetable oil

Marsala

3eachcarrots, peeled
3stalkcelery
8eachsmall boiling onions, peeled
4sprigfresh parsley
4stemfresh thyme
1CupMarsala
1Can12 oz. diced tomatoes
4Clovegarlic
3leafbay leaves
12eachkalamata olives
2Tablespoonwhole green peppercorns
4Cupwater
3Can14 oz. cans beef broth

Instructions

Veal

  1. Combine flour and spices.
  2. Dredge veal shanks in the flour mixture.
  3. Heat oil and brown veal shanks in a deep sauce pan until golden brown.
  4. Remove from pot and reserve.

Marsala

  1. Dice carrots and celery into ½” pieces. Leave onions whole.
  2. Brown the vegetables in the same sauce pan.
  3. When the vegetables are brown, stir in the remaining ingredients, including the reserved veal shanks.
  4. Bring to a boil, then turn the heat to medium.
  5. Cover pot and cook for 4-5 hours, or until meat is fork tender.
  6. Remove veal shanks and keep warm.
  7. Boil the braising liquid until it thickens.
  8. Serve over the veal shanks with polenta and sautéed garlic spinach.

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