Tassel Ridge® Osso Buco

½ cup flour
2 veal or beef shanks (about 2½ inches thick)
2 Tbsp butter
½ cup canola oil
1 large carrot, grated
2 medium onions, diced
2 celery stalks, grated
½ tsp sugar
1 Tbsp tomato paste
10 tomatoes, chopped
½ cup Tassel Ridge Iowa In the Dark
2 fresh basil leaves
2 tsp fresh oregano, chopped
2 tsp fresh thyme, chopped
8 cups chicken stock

Preheat oven to 350°F. Combine flour with salt and pepper, to taste, in bowl. Season shanks with salt and pepper and dredge in seasoned flour. Warm butter and oil in 6-quart oven-safe pan. Place shanks in pan. Sear on all sides until golden brown. Remove shanks from pan and set aside. Remove any burned oil and/or flour from pan. Add carrot, onion, and celery. Cook vegetables about 3 minutes. Add sugar and tomato paste. Cook 3 minutes. Add tomatoes. Cook, stirring constantly, 3 minutes or until tomatoes are sweated off. Add Tassel Ridge Iowa In the Dark. Bring to a boil. Boil 2 to 3 minutes. Add basil, oregano, thyme, and chicken stock. Bring mixture back to a boil. Add shanks. Place in preheated oven. Cook until sauce thickens and shanks are tender, about 90 minutes. Remove from oven. Serve shanks with pan sauce over risotto or your favorite side. Serves 2.

Wine Recommendation: Tassel Ridge Iowa In the Dark 

Iowa In the Dark is a dry, light red wine with strawberry notes and toasty oak on the nose and palate followed by hints of caramel on the finish. A blend of Marquette, St Croix, and Frontenac grapes grown in our Mahaska County, Iowa vineyards. Iowa In the Dark complements lightly seasoned meat. Serve at room temperature.

Category : KIOA Recipe of the Week Posted on January 17, 2017

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