Shanks Sicilian-Style - {Costolette Siciliane}

Recipe Ingredients

1/2 cup	118ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil
1/4 cup	59ml	Tomato paste
6		Osso buco - (2" ea)
		= (specific cut of veal shank)
2/3 cup	97g / 3.4oz	Sicilian olives (the green variety) - pitted, chopped
4 tablespoons	60ml	Capers - washed, drained
4		Peperoncini (marinated red peppers) - well drained,
		And chopped
		= (or sub roasted red peppers)
3		Ripe red tomatoes - cored, peeled, (large)
		And roughly chopped
1 teaspoon	5ml	Dried oregano leaves
1 tablespoon	15ml	Sugar
2 cups	474ml	Marsala
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a heavy-bottomed pan, heat 1/2 cup of the olive oil. When hot, but not smoking, add the osso buco and cook until golden brown on all sides, about 6 to 8 minutes. Remove the pan from the heat.

Preheat the oven to 375 degrees.

Transfer the shanks to a covered, heavy baking dish just large enough to hold the shanks comfortably. Set aside.

In the same pot, heat 2 tablespoons of olive oil over medium heat. Stir in the tomato paste and cook for 2 minutes, stirring occasionally. Stir in the olives, capers, peppers, tomatoes, oregano, and sugar.

Deglaze with the Marsala. Season, to taste, with salt and pepper. Let simmer for 10 minutes, stirring often. If the mixture becomes too dry, add a teaspoonful or 2 of water.

Spoon equal amounts of the sauce over each shank. Cover and cook until the veal is very tender, about 45 minutes.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F17) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.