Brett’s Signature Slow Roasted Osso Bucco



Veal Shanks
Salt, Pepper and Garlic
Add 1 bottle Red Wine
½ Gallon Marinara
¾ gallon Veal Stock
Fresh Herbs Chopped*
2 Onions, peeled
1 Bunch Celery
3 Large Carrots
6 Cloves of Garlic

Rough Chop the above: Peeled Onions, Celery, Carrots, Garlic and set aside
Season Veal Shanks with Salt, Pepper and Garlic
Dredge in Flour
In a sauté pan on HIGH heat, sear the Veal Shanks with a ½ cup of Olive Oil
Pull out seared Veal Shanks and set in a roasting pan
Deglaze the pan you sear your Shanks in with Red Wine, Pour into roasting pan
Add vegetables to the sauté pan with some Olive Oil, cook until translucent
Add vegetables to roasting pan
Add Marinara and Veal Stock to roasting pan with Shanks and Vegetables
Add Fresh Herbs

Cover pan with foil and cook on 325 degrees for 3-4 hours.

Serve over Creamy Polenta

17 Broad Street, Charleston, SC, 29401