2 veal ossobuco
1 bunch of thyme
2 bunches of sage
3 garlic cloves
1/2 bottle Cabernet Sauvignon
1 tablespoon tomato paste
2 jumbo yellow onions
3 large carrots
2 celery stalks
1 cup veal demi-glace (or 1/2 liter chicken stock)
Salt and black pepper to taste
1 bunch of parsley
All-purpose flour
Olive oil and butter
Trim the outer tendons of the veal shanks to ensure even cooking.
Lightly flour the ossobuco, then sear both sides in a hot skillet with olive oil and butter until golden brown. Remove and set aside.
In a large casserole, sauté chopped garlic and parsley in olive oil. Add the diced onions, carrots, and celery, cooking until soft. Return the veal to the pan and continue braising gently for 5–6 minutes.
Separately, boil the wine to reduce its alcohol, then pour it into the casserole along with the tomato paste and demi-glace (or stock). Stir well, bring to a boil, then cover and bake in a 350°F (175°C) oven for 3 hours, or until the meat is tender.
Remove the meat and let rest. Strain and blend the cooking liquid, then return it to the pan with the veal and a bouquet garni of sage and thyme wrapped in cheesecloth. Simmer for 10 minutes.
Sauté a fresh mirepoix in olive oil, season lightly, and add chopped parsley. Serve the veal over a bed of saffron-Parmesan risotto, topped with sauce and vegetables.
Suggested Wine Pairing:Piaggia il sasso Carmignano 2020
