Veal Shanks with Artichoke Sauce
Ossobuco Sicilian Style

For the Sauce:
2 carrots (peeled and diced)
2 celery stalks (diced)
4 cloves garlic (minced)
1 tablespoon fresh thyme
½ cup olive oil
1 small yellow onion (diced)
4 large artichokes (cleaned, trimmed, quartered)
1 pound fresh tomatoes (peeled and seeded)
2 tablespoons tomato paste
2 cups dry white wine
3 cups handmade chicken stock or canned
2 bay leaves
2 teaspoons of sugar
4 veal shanks (about 3 pounds)
½ cup flour

Soak the artichokes in a bowl of cold water with one of the lemons, cut in half and squeezed, for ½ hour.
Clean the artichokes
Cut 3 artichokes lengthwise into eighths and the other three into small pieces.
Put the artichokes in 2 clean bowls, both containing could water
Into each bowl half of the remaining lemon, squeezed
Set aside until needed

For the Germolada:
1 tablespoons capers (rinsed and chopped)
1 tablespoon pine nuts toasted
1 cup parsley leaves
2 Zest of Lemons
4 Peppercorns (seeded and chopped fine)
5 Calamsla olives (pitted and minced)
Fresh pepper to taste
2 garlic cloves

Season 4 shanks with 2 teaspoons kosher salt and 1 teaspoon fresh ground pepper
Dust with flour and brown in deep skillet on all sides
In the olive oil remove and set aside
Reduce heat to medium - add carrots, onions, celery and artichokes, bay, thyme, and garlic
Cook until golden and slightly soft
Add tomato paste and stir to coat
Add wine and reduce for 5 minutes
Add chicken stock and bring back to a boil
Place covered pot in a 300° oven for 2 hours
Remove lid and cook uncovered for 30 minutes
Serve with Germolada

Wine Recommendation:
Bolla Chardonnay
To learn more about Bolla Wines of Italy visit Bolla.com.
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