J. Lohr | Monkfish Osso Bucco

Ingredients

• 1 large monkfish tail and bone, cut into 3 to 4 portions
• 1/4 cup extra virgin olive oil
• 1/4 cup flour
• salt and pepper
• 1 large leek, sliced thin
• 1 cup J. Lohr Hilltop Cabernet Sauvignon
• 8 Sicilian green olives
• 1/2 cup basic tomato sauce
• 2 Tbsp. parsley, finely chopped
• 2 Tbsp. butter
• 8 sage leaves