BRAISED OSSO BUCCO WITH
MERLOT WINE AND ORANGE
ZEST

6 veal shanks

Flour for dredging

1/2 cup (or more) olive oil

1 medium onion, diced

2 small carrots, diced

1 celery stalk, diced

1 bay leaf

3 cups Merlot

1 1/2 cups diced Roma tomatoes

1 teaspoon tomato paste

2 garlic cloves, minced

1 1/2 tablespoons chopped fresh parsley

1 tablespoon orange zest

Salt and fresh ground pepper to taste

Dredge the veal shanks in flour and brown in a large sauté pan with some of the olive oil. Remove the shanks to a warm tray.

Add additional olive oil to the pan and sauté the onion, carrots, celery, and bay leaf. Cook for 5 minutes and add the wine. Simmer until most of the wine has evaporated from the pan.

Add the veal shanks to the pan with the tomatoes and tomato paste. Cover and simmer for 1 1/2 hours or until tender.

Remove the shanks from the pan and strain the sauce. Add the garlic, parsley, and orange zest to the sauce, and season with salt and pepper.

To serve, place the veal shanks on a platter and spoon the sauce over the meat.

Makes 6 servings.