Osso Bucco

Directions

• Step one

  Dust the Veal or Beef shanks with flour until it is coated on both sides. In a Dutch oven, drizzle the bottom with a generous amount of olive oil on medium heat. Place each shank in the pot and brown both sides until you get a nice sear.

• Step two

  Remove the shanks once they have been seared and set aside. In the same dutch oven, add in the diced carrots, onion, celery and mushrooms. Add in the tomato paste and let it cook together for 2 mins. Deglaze the pot with red wine and let it simmer. Add in the can of Hunt’s Heirloom Diced Italian Herb and Crushed. Add back in the shanks and nestle in the middle of the tomato mixture. Add in the chopped rosemary.

• Step three

  Cover the Dutch oven with the lid and place in the oven at 350F for 2 hours. Remove from the oven once the liquid has condensed into a thicker consistency and the meat is tender. Serve with a side of rice or polenta.