Osso Buco Italian Pot Roast

3 Tbsp butter
1 onion, finely chopped
1/4 cup carrots, thinly sliced
1/4 cup celery
1 garlic clove, minced
3 lbs veal shanks (4 shanks)
Salt and pepper
2 Tbsp flour
1/4 cup Vera Jane's Extra-Virgin Olive Oil
2/3 cup white wine
1/2 cup beef stock
1/4 tsp DLM Basil
1/4 tsp DLM Thyme
2 tomatoes, peeled, seeded, and chopped
1 DLM Bay Leaf

Melt butter in small, ovenproof cassrole. Add onions, carrots, celery, and garlic; sauté over moderate heat for 10 minutes, stirring frequently. Remove from heat and set aside.

Season veal shanks with salt and pepper, and dust with flour. Heat oil in a skillet, and brown veal shanks evenly. Add to casserole containing sautéed vegetables.

Preheat oven to 350°F. Pour most of the oil out of the skillet. To the skillet, add wine and bring to a boil, stirring to loosen bits of meat left in skillet. Boil until wine is reduced by half. Stir in stock, basil, thyme, tomatoes, and bay leaf. Bring to a boil and pour over meat and vegetables. Place casserole over direct heat and bring to a boil once more. Cover and bake in oven for 1¼ hours or until meat is fork-tender, basting occasionally. Discard bay leaf and serve. Can be served over flat Italian noodles or, traditionally, risotto.

Makes 2-4 servings

Allergy Warning: Contains MilkContains Wheat

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