Marsala Osso Buco
Marsala Osso Buco
A classic Italian recipe for delicious Marsala Osso Buco!
Ingredients
- Veal
- 1 cup flour
- 2 tablespoons onion powder
- 1 teaspoon garlic salt
- 1 teaspoon Salt
- 2 teaspoons Black Pepper
- 4 8 oz. veal shanks
- 0.5 cup vegetable oil
- Marsala
- 3 carrots, peeled
- 3 celery
- 8 small boiling onions, peeled
- 4 fresh parsley
- 4 fresh thyme
- 1 cup Marsala
- 1 can 12 oz. diced tomatoes
- 4 cloves garlic
- 3 bay leaves
- 12 kalamata olives
- 2 tablespoons whole green peppercorns
- 4 cups water
- 3 cans 14 oz. cans beef broth
Instructions
Veal
- Combine flour and spices.
- Dredge veal shanks in the flour mixture.
- Heat oil and brown veal shanks in a deep sauce pan until golden brown.
- Remove from pot and reserve.
Marsala
- Dice carrots and celery into ½” pieces. Leave onions whole.
- Brown the vegetables in the same sauce pan.
- When the vegetables are brown, stir in the remaining ingredients, including the reserved veal shanks.
- Bring to a boil, then turn the heat to medium.
- Cover pot and cook for 4-5 hours, or until meat is fork tender.
- Remove veal shanks and keep warm.
- Boil the braising liquid until it thickens.
- Serve over the veal shanks with polenta and sautéed garlic spinach.
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