BURGUNDY PEPPERCORN
osso buco

Ingredients:

4   Veal or lamb shanks

Salt and Pepper to taste

4   cloves Garlic, sliced

2   Large sweet onions, sliced

3 TBL   Olive oil

2 sprigs Fresh Thyme

2 sprigs  Fresh Rosemary

2-3 Jars  La Maison Signature Sauces Burgundy Peppercorn Sauce

How to Prepare:

Tools: Large deep slow cooker (Best is removable insert that allows browning in the pot.) If slow cooker is not available, use a heavy skillet for browning and an oven roasting  pan for slow cooking.  This pan should not be too large as you will want to cover the shanks with the sauce.

• Heat oil, salt and pepper shanks and brown on all sides.
• Remove shanks from pan and add sliced onions, sautéing until onions start to soften.
• At this point add the sliced garlic and sauté 5-6 min more.
• Place browned shanks on top of onions/garlic in slow cooker/roasting pan.
• Cover shanks with Burgundy Peppercorn Sauce.
• Add fresh thyme and rosemary.
• Cover and cook at low temperature (325ºF degrees for oven) for 3-4 hours.
• If shanks are not totally covered with sauce, turn shanks every hour so uncovered portion does not dry out.
• At end of cooking time, remove shanks and thicken sauce with flour or cornstarch.

Serve with garlic mashed potatoes and roasted root vegetables.