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The Historic Strater Hotel

Durango, Colorado

Specialty Recipe

Veal Osso Bucco

Ingredients
Four 10- to 12-ounce veal shanks
Salad oil
Seasoned flour
2 ounces olive oil
1 clove garlic, sliced
1 shallot, chopped
8 leaves fresh sage, no stems
3 branches fresh rosemary, no stems
3 to 4 ounces Marsala
2 ounces white wine
Two 16-ounce cans tomatoes (whole Roma, coarsely chopped)
1 quart beef stock
4 ounces tomato paste
Salt and pepper

Season veal shanks and dredge in flour. Heat salad oil over medium-high heat. Pan fry veal shanks 2 to 3 minutes on each side. Remove from oil and place on cookie sheet. Bake at 375 degrees for 10 minutes. Remove from oven and let cool.

Heat olive oil in a Dutch oven. Saute garlic and shallots to a golden color. Deglaze pan with marsala and white wine. Add herbs, tomato paste, canned tomatoes, and beef stock. Heat until simmering. Check seasonings and add salt and pepper to taste if needed. Remember - the sauce will thicken and reduce during cooking, so do not over-season.

Add veal shanks to pan and push them to the bottom (do not overlap them). Make sure the shanks are covered in sauce by at least 1/4 inch. If not, add additional beef stock or water to raise the liquid level. Cover pot and place in oven for 2 to 2-1/2 hours. It is done when the meat pulls clean away from the bone. Degrease the sauce upon removing from the oven. Serve piping hot over fresh pasta or rice with your favorite vegetables. Enjoy!

Serves: 4

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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