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Categories:
vegetable oil center salt carrots onion tomato paste garlic white wine marjoram fresh marjoram kale potatoes
Viewed: 72 - Published at: 9 years agoIngredients
- 6 tablespoons vegetable oil
- 6 large, meaty center-cut pieces of osso buco (about 5 pounds)
- Salt and freshly ground pepper
- 4 medium carrots, cut into 2-inch pieces
- 1 large onion, chopped
- 1 tablespoon tomato paste
- 1 tablespoon minced garlic
- 3 cups dry white wine
- 1 teaspoon dried marjoram
- 1 teaspoon chopped fresh marjoram
- 2 cups packed chopped kale
- Boiled Yukon Gold potatoes, for serving
Method
- Preheat the oven to 350.
- Heat 1/4 cup of the vegetable oil in a large skillet.
- Season the veal shanks with salt and pepper and brown them in the skillet over moderately high heat, about 8 minutes per side; transfer to a platter.
- Reduce the heat to moderately low and add the remaining 2 tablespoons of oil.
- Add the carrots, onion, tomato paste and garlic and cook, stirring, until the onion is just soft, about 3 minutes.
- Return the veal and add the wine, dried marjoram and 2 cups of water.
- Cover and bring to a boil, then cook in the oven for about 2 hours, or until very tender.
- Transfer the veal and vegetables to a large shallow bowl, cover and keep warm.
- Boil the liquid in the skillet over high heat until reduced to 2 cups, about 15 minutes.
- Add the fresh marjoram and kale and cook until the kale is tender, about 2 minutes.
- Pour the sauce over the veal and serve with the potatoes.
