Osso Buco (Great Chefs Of New Orleans)

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 clove garlic -- minced
1 medium onion -- chopped
1 medium carrot -- chopped
1 tablespoon tomato paste
1 quart red wine
3/4 quart stock
4 large veal shanks
2 ounces brandy
1 tablespoon arrowroot
1 ounce butter
1 tablespoons olive oil for sauteing and coating shanks
 

Preparation:

Satute onion, carrot, and garlic in a little olive oil. When onions are golden, add tomato paste. Cook down. Add wine and stock. Simmer for 2 hours. Season and oil shanks; roast in medium oven until brown. Dissolve arrowroot in cold brandy. Strain stock. Add brandy mixture to stock. Cook a little longer with 1 ounce of butter. Braise the veal shanks in the stock until tender (about 1 to 1-1/2 hours). Serve before meat falls off bone.