Shanks Sicilian-Style: Costolette Siciliane

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.

Preheat the oven to 375 degrees F.

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

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.

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