Osso Bucco

Ingredients :
2 veal shanks
1 small onion, diced
1/2 c diced carrots
1/2 cup diced celery
1 Tb minced garlic
2 Tb butter
2 Tb olive oil
1 cup Marsala wine
2 cups (1 can) beef broth
1 TB tomato paste


Lightly flour, salt, and pepper the lamb shanks



How to:


In a Dutch oven or pan ( you can transfer to a casserole dish after preparation) add the butter and olive oil. Brown the veal on both sides, approximately 2-3 mintues per side.


Remove the shanks from pan. In the same pan, add oinions, carrots, celery. Saute the veggies for 3-4 mintues, until coated.


Add the bay leaf, rosemary and garlic. Then add the Marsala, beef broth and tomato paste.


Blend all ingredients thoroughly.

Two options here :


you can finish this on top of stove, simmer for about 1 1/2 -2 hours


OR


put in a Dutch oven/ casserole dish , cover and cook on 340 convection oven for about 1 1/2 hours. This is the option I chose. The veal was very tender!

I removed the bay leaves before it went into oven.


Plate it:
I made mashes potatoes with it... pasta is also good of course.

Enjoy every Bite !