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Osso Buco

2011 “Ascendance” Cab/Merlot Blend



Preheat the oven to 325°F. Heat the olive oil in a large enameled cast-iron casserole. Season the veal shanks with salt, pepper, sprinkle with flour on each side and cook over moderate heat until browned, about 8 minutes per side. Transfer the shanks to a plate.

Add the carrots, onion, celery and garlic to the casserole. Reduce the heat to moderately low and cook, stirring, until tender, about 7 minutes. Add the sweet vermouth and cook, scraping up any browned bits, until slightly reduced, about 5 minutes. Add the tomatoes, butter and chicken & beef stock and bring to a simmer over high heat.

Return the shanks to the casserole, nestling them into the vegetables; add any accumulated juices. Cover the casserole and braise the shanks in the oven for 1 hour. Turn the shanks, cover and cook for about 1 hour longer, until the meat is very tender. Transfer the shanks to a rimmed platter and cover loosely with foil. Measure the sauce; you should have 2 cups. If necessary, reduce the sauce over high heat. Season with salt and pepper.

Cut the strings off the shanks. Spoon the sauce on top and serve garnishing with rosemary springs.

Serve over saffron risotto or cooked orzo to soak up the sauce.

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