Osso Bucco with Pappardelle

osso-bucco-pappardelle

This delicious recipe for Osso Bucco with Pappardelle pairs perfectly with the Milano Cellars 2016 Misti Rosso.

Our Milano Cellars 2016 Misti Rosso comes from the Italian wine region of Tuscany. This wine displays a beautiful, intense color and a rich nose. The beginning is very floral with violet fragrances and then dark fruit such as blueberry, black cherry and blackberry shortly take over. Dried herb characters such as thyme, tobacco leaves and light tones of toasted oak are showcased in the finish. This dry red blend is elegant and generous. Tannins are coating the sides of the mouth while the middle stays fresh and vibrant. A hint of acidity guarantees it to be a good candidate for ageing. Tannins linger all the way to the finish. Our Misti Rosso has all the characteristics of a classic Super Tuscan blend. Read New Wines Added to La Famiglia on The WineShop Experience.

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Osso Bucco with Pappardelle

Course Main Dish
Cuisine Italian
Servings 6 servings

Ingredients

  • 1 Tbsp olive oil
  • 1 lb veal shanks
  • 8 oz veal stew meat cut into 1-inch pieces
  • 1 C onion chopped
  • 1/2 C carrot finely chopped
  • 6 cloves garlic minced
  • 2 Tbsp flour
  • 1 can whole tomatoes 26 oz, undrained
  • 1/2 C dry white wine
  • 1/2 C chicken stock
  • 1 1/2 tsp salt
  • 1/2 tsp McCormick® Black Pepper
  • 1/4 tsp Dried McCormick® Thyme Leaves

Instructions

  1. For sauce, in a 4- to 5-quart Dutch oven heat oil over high heat. Add veal shanks and veal stew meat. Cook about 5 minutes or until veal is well browned on all sides, turning to brown evenly. Using a slotted spoon, transfer to a plate; set aside.

  2. Reduce heat to medium. Add onion and carrot to Dutch oven; cook for 5 minutes. Stir in garlic; cook for 30 seconds. Stir in flour; cook for 1 minute more. Carefully add tomatoes, wine, broth, salt, pepper, and thyme, stirring to break up tomatoes.

  3. Return veal to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is very tender.

  4. Remove veal shanks. Separate the meat and marrow from the bones. Discard bones. Stir meat and marrow back into sauce in Dutch oven.

  5. Serve sauce with hot pasta.

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