Marsala Osso Buco

January 23, 2013 / By Foodland

Marsala Osso Buco

A classic Italian recipe for delicious Marsala Osso Buco!
Course Dinner, Main Course
Cuisine Beef
Servings 4 Servings

Ingredients  

  • Veal
  • 1 cup flour
  • 2 tablespoons onion powder
  • 1 teaspoon garlic salt
  • 1 teaspoon Salt
  • 2 teaspoons Black Pepper
  • 4 8 oz. veal shanks
  • 0.5 cup vegetable oil
  • Marsala
  • 3 carrots, peeled
  • 3 celery
  • 8 small boiling onions, peeled
  • 4 fresh parsley
  • 4 fresh thyme
  • 1 cup Marsala
  • 1 can 12 oz. diced tomatoes
  • 4 cloves garlic
  • 3 bay leaves
  • 12 kalamata olives
  • 2 tablespoons whole green peppercorns
  • 4 cups water
  • 3 cans 14 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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