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Ossobuco Recipe
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 dry bay leaf
  • 2 whole cloves
  • Cheesecloth
  • Kitchen Twine, for bouquet garni and tying the veal shanks
  • 3 whole veal shanks (about 1 lb. per shank), trimmed
  • Sea salt and fresh ground black pepper
  • All purpose flour for dredging
  • 1.2 C. vegetable oil
  • 1 small onion diced
  • 1 small carrot diced
  • 1 stalk celery diced
  • 1 Tbsp. tomato paste
  • 1 C. dry white wine
  • 3 C. chicken stock
  • 3 Tbsp. fresh flat-leaf Italian
  • 1 Tbsp. lemon zest
INGREDIENTS:
1. Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.

2. For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

3. In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

4. In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

5. Carefully remove the cooked shanks from the pot and place in a decorative serving platter. Cut off the kitchen twine and discard.

6. Remove and discard bouquet garni from the pot.

7. Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

DIRECTIONS:
Rich and earthy red wines pair best 
with the braised meaty flavors of Ossobuco.
Verbena Brunello Di Montalcino
 750ml, $41.99
The shy nose eventually reveals toasted oak, mocha and cooking-spice aromas. The tightly knit palate offers prune, sage and roasted coffee bean alongside assertive tannins.. Aging - In wooden barrels from 40 hectoliters until bottling, about 10 months before release. Food Type - A superb wine to accompany roasted red meats
Poggio Landi Rosso Di Montalcino 750ml, $25.99
Rosso di Montalcino is a fruity, refreshing and elegant wine. Traditionally made with a spontaneous fermentation using native yeast for 15 days at a controlled temperature. It is then aged for 12 months in 54 HL untoasted French oak barrels. Refined in a bottle for 3 months minimum. Intense aromas with distinct notes of red fruits. Soft and elegant on the palate. Boasts excellent drinkability and a
 long finish.
La Togata Brunello
750ml, $58.99
La Togata Brunello di Montalcino, which in a few years has captured the top rankings of major guides and magazines all over the world, comes from vines that are at least 23 years old. Aromas of toasted oak, baked plum and espresso slowly emerge from the glass. The solid palate offers roasted coffee bean, prune and vanilla alongside grainy tannins. GASTRONOMIC PAIRINGS: Red meats, game and aged cheeses.Several important critics have rated this Brunello di Montalcino 
wine highly.