Osso Buco Braised in Salsa Wine Sauce- Recipe

     I found a new sauce for Osso Buco.  I made a fresh salsa wine sauce with tomatillos and tomatoes from the farmer's market.  It turned out absolutely wonderful.  While it was braising, the kitchen developed an aroma similar to cooking pizza, which surprised me at first.  It shouldn't have, considering tomatoes, garlic, and peppers were cooking in the oven.  The beef was tender and full of flavor from the vibrant fresh flavors of the salsa and fruity wine.

     To make things even more interesting, I used a sweet white wine.  I used a Spumante, a sparkling wine, because to be honest, that is what I had in the refrigerator.  You can cook with sparkling wines, and I must say it created a fabulous sauce!

Osso Buco Braised in Salsa Wine Sauce

(Serves 4)

1-2 T. Palm Oil for frying
4 Veal or Beef Shanks
1 Jalapeño Pepper seeds discarded and finely diced
3 small or 1 large Red Tomato diced
1 tsp. Dried Cilantro
12 Tomatillos diced
1 Garlic Clove finely chopped
1 1/2 c. Sweet White Wine
2 c. Chicken Broth divided

Preheat oven to 350 degrees Fahrenheit.  Heat oil in a Dutch oven on medium heat.  Salt and pepper the beef shanks.  Brown the shanks on both sides.

Combine the jalapeño pepper, tomato, cilantro, tomatillos, and garlic in a bowl.  Stir to mix.  Turn the shanks marrow side facing up.  Spoon the salsa on top of the shanks and around the sides.  Add the white wine, and 1 cup chicken broth.

Add enough of the remaining chicken broth until the liquid nears the top of the shanks.  Bring to a simmer, cover, and place in the oven.  Braise for 1 1/2 hours until tender when pierced with a fork.  

Remove the Dutch oven from the oven and let the meat rest, covered for 15 minutes.  Serve warm with the salsa wine sauce.


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