12-Year White balsamic ·
Gremolata olive oil ·
Meat and Poultry ·
Rosemary olive oil ·
SELECT Robust olive oil ·
Ossobucco
Ossobucco
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 1/4 cup Fustini’s SELECT olive oil
- 2 onions, sliced
- 3 tablespoons flour
- Salt and pepper
- 4 veal or beef shanks, 1 1/2 - 2 inches thick, bone-in
- 1/2 cup dry vermouth
- 2 tablespoons Fustini’s 12 Year White Balsamic Vinegar
- 2 garlic cloves, smashed
- 1 teaspoon Fustini’s Rosemary Olive Oil
- 4 Roma tomatoes, peeled, seeded and chopped
- 1 cup beef broth
- 1 cup chicken broth
- zest of 1 orange
- zest of 1 Lemon
- 1 garlic clove, minced
- 1 tablespoon parsley
- 1 tablespoon Fustini’s Gremolata Olive Oil
Directions
- Preheat oven to 325 degrees. Heat Fustini&rsquo,s Single Varietal Extra Virgin Olive Oil in large skillet over medium high heat. Add the onions and cook until slightly browned. Season the flour with salt and pepper and dust the shanks in the flour, shaking off any excess. Remove the onions to a large oven proof casserole dish. Fry the shanks in the skillet until browned and then remove those to the casserole dish. Deglaze the skillet with the vermouth and the Fustini&rsquo,s 12 Year White Balsamic Vinegar, scraping up all the browned bits.
- Add the smashed garlic, Fustini&rsquo,s Rosemary Olive Oil, tomatoes, beef and chicken broths and bring to a simmer. Once simmering, pour the hot liquid over the shanks, cover and place in preheated oven. Bake until shanks are tender, 1 1/2 to 2 hours. Remove from oven and carefully remove the shanks to a service plate and keep warm. Degrease the sauce and, if necessary, reduce down to thicken slightly and then pour over the beef shanks. Combine the orange zest, lemon zest, minced garlic, parsley and the Fustini&rsquo,s Gremolata Olive Oil in a small bowl and spoon over the shank just before serving.
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