Osso Buco Recipe LaTavolaMarche

• 4 pieces of osso buco (veal shank)
• a nice size carrot, chopped finely
• couple cloves of garlic, smashed & remove the skin
• onion, chopped finely
• bay leaf
• any aromatics you like - rosemary, we used juniper berries because we have them in the woods
• a little flour for dusting
• salt & pepper
• a good handful (about 5 oz.) of canned tomatoes, skins removed or fresh tomatotes with skins & seeds removed
• olive oil
• butter
• white wine (couple of glugs)
• half a cup of water or stock

1. Salt & pepper the osso buco & then dredge in the flour
2. In a good size casserole or roasting pan, on med-high heat, add a glug or 2 of olive oil & a pad of butter.
3. Saute the osso buco for 2 minutes on each side.
4. Then add the vegetables & continue cooking the osso buco, turning frequently until it is nice & colored
5. Add the white wine cook until the wine is reduced by 2/3
6. Add the tomatoes, aromatics, crack of pepper & salt, water or stock & bring up to a simmer.
7. Remove from stove & place in a 350 degree oven, uncovered for about an hour & half or until the centers of the bone have melted away & the meat is falling away from the bone
8. If you need to add a little more water or stock towards the end, do so
9. Serve over polenta, potatoes or rice to soak up the juices.

carrot, couple, onion, bay leaf, aromatics, flour, salt, handful, olive oil, butter, white wine, water

Taken from www.chowhound.com/recipes/osso-buco-18850 (may not work)