Marconda’s Osso Buco

Veal shank ingredients:

• 4 to 5 pound veal shank from Marconda’s Meats /cross cut 2 inches thick
• 1 cup flour (for dredging)
• 1/3 cup olive oil
• 1/2 cup beef stock
• 1 1/2 cup red wine
• 1 large jar tomato and basil sauce

“Holy Trinity” saute ingredients:

• 2 cloves garlic, finely chopped
• 1 medium carrot, finely diced
• 2 celery stalks, finely diced
• 2 pieces whole cloves
• 1 bay leaf
• 1 pinch thyme and sage

Garnish ingredients:

• 1 tablespoon grated lemon peel
• 1/4 cup flat leaf parsley
• 1/2 cup grated parmesan Cheese

Directions

1. Preheat of to 375 degrees
2. Season Shanks with salt and pepper and dredge in flour
3. In a skillet, heat up 2 tablespoons olive oil and brown shanks well
4. Carefully transfer meat to a heatproof casserole dish or dutch oven so marrow stays inside bones
5. Set aside
6. Add more olive oil to skillet and saute “Holy Trinity” until caramelized
7. Add red wine and simmer until reduced 1/4 original amount
8. Add tomato and basil sauce and continue to cook 5 minutes
9. Pour mixture over meat, cover tightly and bake for 1 1/2 hours or until tender
10. Remove Shank from oven and place in a serving dish
11. Place “Holy Trinity” ingredients in blender and blend until smooth
12. If sauce is too watery, simmer until thick
13. Pour sauce over meat and serve
14. Garnish as desired and serve with steamed rice or potato