Osso Buco with Rosemary and Sundried Tomatoes

This variation on classic Osso Buco is fantastically delicious.  Enhanced by the meaty flavor of guanciale and the richness of anchovy, the sauce is rounded out by the sweetness of sundried tomatoes and the pleasantly herbal quality of fresh rosemary sprigs.

Osso Buco with Rosemary & Sundried Tomatoes
serves 3

3 veal shanks
olive oil
2 stalks celery, diced
2 large carrots, diced
1/2 large onion, diced

4 oz guanciale, cubed
2 anchovy filets
1 1/4 cups dry white wine
1 1/2 cups chicken broth
3 cloves garlic, chopped
1 cup chopped sundried tomatoes
4 stalks rosemary

Preheat oven to 350ºF
Heat olive oil over medium high heat in a Dutch oven or other oven-safe pan. Add veal shanks and brown on all sides. Remove veal from pan and set aside.  In the same pan, saute guanciale until crisp.  Add anchovy filets and cook, stirring, until dissolved.  Add onion, celery, and carrots. Saute until softened -- 8-10 minutes. Deglaze the pan with white wine, scraping up all the browned bits.  Add chicken stock, tomatoes, rosemary, garlic, and veal shanks.

Cover pan and place into oven. Cook for 1 1/2 hours -- or until veal shanks are tender, but not yet falling off the bone.

Serve with risotto, mashed potatoes, or polenta.


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