Osso Buco with Red Wine

Name: Osso Buco with Red Wine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 larges carrots, cut into 1/2 -inch dice; 1 rib celery rib, cut into 1/2 -inch dice; 237 milliliters chicken stock or canned low-sodium broth; 237 milliliters dry red wine, such as Barbera or Chianti; 2 garlic cloves, minced; 237 milliliters drained canned Italian tomatoes, coarsely chopped; 2 Tbsps extra-virgin olive oil; 1 medium onion, cut into 1/2 -inch dice; 6 servings Salt and freshly ground pepper; 6 2-inch-thick meaty veal shanks, each tied with string (3/4 to 1 pound each)

Osso Buco with Red Wine is a gluten free, dairy free, and primal main course. One portion of this dish contains around 45g of protein, 13g of fat, and a total of 364 calories. This recipe serves 6. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, meaty veal shanks, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

Heat the olive oil in a large enameled cast-iron casserole. Season the veal shanks with salt and pepper and cook over moderate heat until browned, about 8 minutes per side.

Ingredients you will need

Salt And Pepper

Veal Shank

Olive Oil

Transfer the shanks to a plate.

Add the carrots, onion, celery and garlic to the casserole. Reduce the heat to moderately low and cook, stirring, until tender, about 7 minutes.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Add the wine and cook, scraping up any browned bits, until slightly reduced, about 5 minutes.

Ingredients you will need

Wine

Add the tomatoes and chicken stock and bring to a simmer over high heat.

Ingredients you will need

Chicken Stock

Tomato

Return the shanks to the casserole, nestling them into the vegetables; add any accumulated juices. Cover the casserole and braise the shanks in the oven for 1 hour. Turn the shanks, cover and cook for about 1 hour longer, until the meat is very tender.

Ingredients you will need

Vegetable

Meat

Equipment you will use

Oven

Transfer the shanks to a rimmed platter and cover loosely with foil. Measure the sauce; you should have 2 cups. If necessary, reduce the sauce over high heat. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sauce