Osso Buco with Reese Marsala Cooking Wine
Preparation Time: 20 min
Cooking Time: 2.3 hours
Serves 4
INGREDIENTS
- 4 – 1 lb. sliced veal shanks (Osso Buco)
- 2 tbsp. unsalted butter
- 2 tbsp. DaVinci Extra Virgin Olive Oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 3 tbsp. all-purpose flour
- 3 tbsp. tomato paste
- 1 cup Reese Marsala Cooking Wine
- 2 ½ cups low-sodium beef broth
- 2 stems fresh rosemary
- 2 bay leaves
- 1 can Reese Artichoke Hearts, drained
- Salt and pepper, to taste
DESCRIPTION
Bring the art of classic Italian cooking to your kitchen! This elegant dish is even better the next day.
DIRECTIONS
1. Season veal shanks with salt and pepper to taste.
2. In a Dutch oven, heat the butter and oil until it bubbles. Once hot, add the veal shanks and brown on both sides. Set aside on plate.
3. In the Dutch oven, combine onion and garlic and sauté for 10 minutes or until translucent.
4. Toss in the mushrooms and cook for 5 minutes or until wilted.
5. Mix in flour and tomato paste. Cook 2-3 minutes. Stir in Marsala wine and broth.
6. Put veal back into the pan. Mix in rosemary, bay leaves, and salt and pepper to taste.
7. Bring to a simmer, cover, and decrease heat to low. Cook on a very low simmer for about 2 hours or until the meat is tender; stir occasionally.
8. Gently remove the veal and set aside.
9. In the pan, bring the heat to medium. Reduce the liquid until it turns to a sauce. Add artichoke hearts.
10. Pour sauce over the veal and serve with cooked polenta, risotto, or DaVinci Ditalini.
2. In a Dutch oven, heat the butter and oil until it bubbles. Once hot, add the veal shanks and brown on both sides. Set aside on plate.
3. In the Dutch oven, combine onion and garlic and sauté for 10 minutes or until translucent.
4. Toss in the mushrooms and cook for 5 minutes or until wilted.
5. Mix in flour and tomato paste. Cook 2-3 minutes. Stir in Marsala wine and broth.
6. Put veal back into the pan. Mix in rosemary, bay leaves, and salt and pepper to taste.
7. Bring to a simmer, cover, and decrease heat to low. Cook on a very low simmer for about 2 hours or until the meat is tender; stir occasionally.
8. Gently remove the veal and set aside.
9. In the pan, bring the heat to medium. Reduce the liquid until it turns to a sauce. Add artichoke hearts.
10. Pour sauce over the veal and serve with cooked polenta, risotto, or DaVinci Ditalini.