Osso Bucco al Verdure - The Olive Tap Recipes

Ingredients

• 4 Veal Shanks
• ½ cup Olive Tap Grapeseed or Avocado (Don’t use extra virgin olive oil as it may burn)
• Olive Tap Sea Salt and freshly ground black pepper
• 1 cup all purpose flour
• 2 Zucchini, coarsely chopped
• 2 Carrots, coarsely Chopped
• 1 Celery Stalk, coarsely chopped
• 1 medium Onion, coarsely chopped
• 2 Tbsp. Tomato Paste
• 2-3 Tbsp Olive Tap Aceto Balsamico di Modena 4 Leaf Quality (formerly named 18-year Traditional), divided
• 1 cup Pinot Grigio or other good quality medium dry white wine
• Bouquet Garni: (1 bay leaf, 3 sprigs of thyme, and 4 large sprigs parsley including stalks, placed in a bouquet Garni bag or wrapped in cheesecloth)
• Several cups or cans of Chicken Stock, approximately 4 cups. You will need enough to almost cover the Osso Bucco, and maintain that level throughout
• Full Bodied and peppery Olive Tap Extra Virgin Olive Oil. (Varies by season)
• ¼ cup minced parsley to garnish