Osso Bucco with cherry tomatoes and sun-dried tomatoes
Ingredients for 2 people
- 2 veal shanks (or beef or pork)
- 1 tablespoon of flour
- 1 garlic clove, thinly sliced
- 1 chopped onion 150g (6 oz) of finely chopped vegetables (carrots, fennel, leek, celery)
- 500ml (17 fl oz) white wine (dry Sauvignon Blanc)
- 500ml (17 fl oz) of Madeira wine
- 1 can of peeled diced tomatoes
- 20 sun-dried tomatoes
- 10 cherry tomatoes
- Bay leaf, sprig of rosemary, sprig of thyme
- Salt, pepper, Olive oil
-Prepare the vegetables, onion and garlic. Place the meat on a plate and lightly flour each side.
-In a casserole dish, heat the olive oil. Sear the shanks for 2 minutes on each side until golden brown. Salt and pepper and set aside.
-Add a little more oil to the casserole dish. Add the onion, garlic and bay leaf. Sauté for a minute. Add the vegetables, rosemary and thyme, season with salt and pepper and continue to sauté for one minute.
-Add the wine and Madeira, stir well with a wooden spoon, scraping the bottom of the casserole dish to loosen the meat juices and simmer for two minutes.
-Add the peeled tomatoes and simmer for 2 more minutes. Add the meat and cook covered and over medium heat for 40/50 minutes.
-5 minutes before the end of cooking, add the sun-dried tomatoes and the cherry tomatoes.
Finish cooking and serve with mash potatoes, polenta or a creamy risotto.
This Osso Bucco is begging for a medium bodied red wine with natural mouth-watering acidity to match the tartness of the white wine and tomatoes. A young Pinot Noir, L’Ancienne Vigne Sancerre Rouge 2018, will perfectly compliment this dish.