RECIPE: OSSO BUCCO

INGREDIENTS
Gremolata
- 1.5 Tablespoon chopped parsley
- 1/2 Tablespoon chopped rosemary
- 1/2 Tablespoon chopped sage
- 1 Small garlic clove, minced
- 1.5 Tablespoon lemon zest
Veal
- 2 Veal shanks
- 1 Tablespoon butter
- 1 Tablespoon extra virgin olive oil
- 1/3 Cup Stancato’s Pinot Grigio
- 1/2 Cup Stancato’s Premier sauce
- 1 Cup Stancato’s Marsala sauce
- Salt & pepper
DIRECTIONS
- Combine parsley, rosemary, sage, garlic, lemon zest to create Gremolata. Set aside.
- Season veal shanks with salt and pepper.
- Heat a sauté pan, add butter and olive oil. Once hot, add veal and brown both sides.
- Add veal to Instant Pot or pressure cooker.
- Deglaze pan with wine. Add premier and marsala sauce, bring to a simmer.
- Add to Instant Pot along with half the Gremolata.
- Using the meat/stew function, braise veal shanks for 30-35 minutes.
- When timer goes off, remove veal and set aside.
- Reduce liquid until it is thick enough to coat with a spoon.
- Serve over risotto or whipped potatoes.
- Enjoy!