Osso Buco

Serves 4

2 teaspoons olive oil
4 veal shanks, 1-1/4 to 1-1/2 inches thick (about 3 pounds), blotted dry
Salt and freshly ground black pepper to taste
3/4 cup each dry white wine and sodium-reduced chicken stock
2/3 cup Silver Palate Thick and Sassy Pasta Sauce
1/4 cup minced flat-leaf parsley
2 tablespoons minced orange zest
1 to 2 cloves garlic, minced


This recipe is meltingly tender and succulent. Preheat oven to 300° F. Heat the oil in a heavy casserole large enough to hold veal shanks over medium-high heat. Lightly flour shanks and brown on both sides in hot oil. Transfer meat to a platter. Season with salt and pepper and set aside. Pour wine and chicken stock into casserole, adjust heat to high and bring liquid to a boil. Scrape up all browned cooking bits. Stir in Silver Palate Thick and Sassy Pasta Sauce. Return veal to pan, cover with foil and a tight-fitting lid and place in lower part of oven. Cook until very tender, about 1-1/2 hours. Before serving, combine parsley, orange zest and garlic and sprinkle mixture over the veal shanks. Transfer to a heated platter and cover loosely. If necessary, skim off fat and quickly reduce sauce over high heat until slightly thickened. Ladle sauce over veal shanks and serve. Or cook shanks in advance, cover and refrigerate. Gently rewarm in sauce, sprinkle on parsley mixture and a generous spoonful of sauce. Pass extras at table.Serve with green peas, cooked white cannellini beans seasoned with chopped fresh sage, extra-virgin olive oil and freshly ground black pepper or mashed potatoes. Pour a full-bodied wine.

Silver Palate Products used in this recipe: