Osso Buco

Serves: 4
Prep Time: 30 mins
Cook Time: 90 mins

4 slices of Veal Shank
4 slices Pancetta
2 Carrots, peeled and chopped
2 Celery sticks, chopped
200g Cherry tomatoes, chopped
1/2 Red onion, finely chopped
2 clove garlic, minced
2 tbsp italian parsley, minced
1/2 tbsp fresh thyme
1/2 tbsp fresh oregano
1 Bay leaf
Olive oil
1/2 cup Vegetable stock
1/2 tbsp Salt
1 tbsp Black pepper
1 tbsp Lemon juice
1/4 cup Flour
1/2 dl Wine (red or white)

Instructions:

1. In a saucepan, heat oil and lightly sautée onion & garlic. Add carrots & celery and cook for 2 - 3 minutes over medium heat. Add tomatoes, cover saucepan and let simmer for 20 minutes over low heat.

2. Remove the saucepan from heat and set aside.

3. After adding a pinch of salt and pepper dip the slices of veal in flour until well covered on both sides.

4. In a saucepan heat oil and cook the veal slices until lightly browned on each side. Remove the saucepan and set aside.

5. In a saucepan roast gently Pancetta over medium heat, set aside.

6. Pre-heat the oven to 200° degrees.

7. Pour the vegetables into a casserole, place the veal slices on top of the vegetables, add Pancetta.

8. Pour slowly broth, wine and lemon juice until veal is covered completely, stir in the herbs.

9. Put the casserole into oven for 45 minutes.

10.Remove from oven and serve hot with i.e. Risotto milanese (risotto with saffron).

VINI VERGANI recommends: Langhe DOC Centobricchi 2005,
Producer: Mauro Sebaste, Fz. Gallo, Alba, Nebbiolo, Barbera
Degustation notes: Vivid ruby red color. Pleasant bouquet with a light note of Vanilla. Brut flavor, rich, with a pungent body of spices and wild berries.

photo & recipe: m. charles