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Monthly Wine Spotlight - 2006 Merlot

Each month, we pick a featured wine and a celebrated Napa Valley guest Chef creates a perfect pairing recipe! This month the Peju Kitchen suggests a bottle of Peju 2006 Merlot matched up with this delicious Osso Buco recipe - Enjoy!

Find our 2006 Merlot here >
- Osso Buco
Download Recipe >
Recipe courtesy of The Peju Kitchen

Osso Buco
(Yield: 4-6 ppl)

Ingredients		Amount
Veal shanks Carrots Celery Medium onion Tomatoes Chopped Garlic Thyme Bay leaf Tomato Puree Lemon peal Dry White Wine Chicken or veal stock Flour Salt and Pepper		4 to 6 pieces, 2-3 inches thick 1/2 cup (diced - 1/4 inch cubes) 1/2 cup (diced - 1/4 inch cubes) 1 (1/4 inch diced pieces) 3 (1/4 inch diced into cubes) 2 Tbsp (about 4 cloves) 3-4 sprigs fresh (or 1 tsp. dried) 1 1 Tbsp 1 small piece 1 cup 1-2 cups for dusting the meat before browning

Gremolata

2 Tbsp Minced flat parsley, finely chooped
1 Tbsp grated lemon zest
2 cloves garlic, crushed and minced

Method

1. Season the veal shanks with salt and pepper and roll them through the flour, shake off any excess, and add the meat to a hot pan (well greased). Increase the heat to medium high and cook the meat on each side until well browned (about 5 minutes per side). Remove the shanks to a plate and set aside.

2. Add the onions, carrots, and celery to the large pan. Cook the onion mixture, stirring frequently, (about five minutes) and toss in the garlic, thyme, bayleaf and lemon peal. Pour in the wine and veal stock. Continue cooking until the vegetables just begin to brown (about 10 minutes).

4. Add the diced tomatoes and tomato puree and stir. Add shanks back to the pan. Bring to a simmer. Cover the pan and cook until the meat is tender, about an hour and a half.

5. Combine the gremolata ingredients, place in a separate small serving dish.

Serve on top of risotto or mashed potatoes.
Sprinkle with gremolata.

Enjoy!

View our 2010 Wine of the Month Spotlights >

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