• 6servings
  • 180minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup plus 2 tablespoons extra-virgin olive oil

  2. 1/4 cup tomato paste

  3. 6 (2-inch) pieces osso buco (specific cut of veal shank )

  4. 2/3 cup Sicilian olives (the green variety), pitted and chopped

  5. 4 tablespoons capers , washed and drained

  6. 4 peperoncini (marinated red peppers), well drained and chopped or roasted red peppers

  7. 3 large ripe red tomatoes, cored, peeled, and roughly chopped

  8. 1 teaspoon dried oregano leaves

  9. 1 tablespoon sugar

  10. 2 cups Marsala

  11. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a heavy-bottomed pan, heat 1/2 cup of the olive oil. When hot, but not smoking, add the osso buco and cook until golden brown on all sides, about 6-8 minutes. Remove the pan from the heat.

  2. Preheat the oven to 375 degrees F.

  3. Transfer the shanks to a covered, heavy baking dish just large enough to hold the shanks comfortably. Set aside.

  4. In the same pot, heat 2 tablespoons of olive oil over medium heat. Stir in the tomato paste and cook for 2 minutes, stirring occasionally. Stir in the olives, capers, peppers, tomatoes , oregano , and sugar. Deglaze with the Marsala. Season, to taste, with salt and pepper. Let simmer for 10 minutes, stirring often. If the mixture becomes too dry, add a teaspoonful or 2 of water.

  5. Spoon equal amounts of the sauce over each shank. Cover and cook until the veal is very tender, about 45 minutes.


Send feedback