Osso Buco

Name: Osso Buco
Ingredients: 14 veal shanks; 1 liter red wine (Merlot preferably); 8 onions, chopped; 12 carrots, chopped; 2 stalks celery, chopped; 1/4 cup garlic, chopped; 1/2 cup beef base (1/2 cup demi-glace may be substituted); 6 gallons water; 1/4 cup basil; 1 quart marinara sauce; 3/4 pound butter; 1 tablespoon thyme; 4 bay leaves; Salt and pepper to taste

14 ingredients

6 steps

Ingredients

14 veal shanks
1 liter red wine (Merlot preferably)
8 onions, chopped
12 carrots, chopped
2 stalks celery, chopped
1/4 cup garlic, chopped
1/2 cup beef base (1/2 cup demi-glace may be substituted)
6 gallons water
1/4 cup basil
1 quart marinara sauce
3/4 pound butter
1 tablespoon thyme
4 bay leaves
Salt and pepper to taste

Directions

1

Preheat oven to 350 degrees F. In a large heavy pan, sear the shanks until they are a rich dark brown.
2

Remove from pan and add onions, carrots, celery, garlic, basil, thyme, bay leaves and salt and pepper.
3

Saute on medium high heat until all water was evaporated and mixture begins to turn a rich brown.
4

Add wine, beef base, water, marinara and butter.
5

Place pan in oven for approximately 3 hours, keeping shanks completely covered.
6

Check every 45 minutes for doneness.