Entrée

Osso Bucco

3 to 4 lbs veal shanks ( I serve one shank per person. If the cost is high you can cook down the meat and separate it from the bone.)

Cup all-purpose flour

2 Tbs olive oil

2 oz diced salt pork

Cup butter, melted

lb diced and peeled onions

1 large clove garlic, mashed

1 tsp dried rosemary

1 tsp salt

1 tsp fresh ground pepper

2 bay leaves, remove before serving

Cup dry white wine

2 Tbs finely chopped carrot

stalk celery minced

8 to 10 sprigs fresh parsley, chopped fine

1 Cup canned chopped tomatoes (I have used fresh tomatoes, but I find that the canned are constantly good in taste and the liquid is always welcomed in the sauce)

1 Tbs tomato paste

Cup warm water

Dredge the veal in flour and shake off any excess. Heat olive oil, salt pork and butter in a heavy-bottomed skillet. Add the onion and brown. When the onions are browned add the veal and garlic. Brown on all sides for about 8 to 10 minutes. Add, rosemary, salt and pepper. Stir and brown for about for about 10 minutes longer. Add bay leaves, wine, carrot, celery, parsley, and tomatoes. Stir tomato paste with the warm water until well blended and then add that to the mixture. Stir and simmer covered for about 40 minutes. ( I tend to let this simmer longer on my stove. This serves two purposes, one makes the meat extremely tender and two fills the house with wonderful aromas.)

Serve over Ravioli ( I use fresh over sized store bought ravioli. I have made my own, but I find that the store bought is good quality and much simpler. If you would like a recipe for homemade ravioli please send a request to recipes@gourmayeats.com )

About the author:

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com