BITE SIZE ADVENTURES

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One of my all time favourite wines is Bersano Barbera d’Asti Costalunga
Bright garnet hue; sour cherry and floral notes are evident on the nose; light earthy, strawberry/cherry fruit flavours with light leather notes and good acidity.

I have visited this winery in Italy and can see the dedication and love that goes into crafting every bottle that Bersano makes. I always pair my Osso Buco recipe with this wine.

 
Price: $27.54

In Stock - 87 bottles at Howley Estates

My go to wine for gifting too. Bersano cultivates only traditional grapes, vines that have always occupied the sunniest positions of the bricchi, whose expression has become the very symbol of the Piedmontese style, today recognized as one of the richest expressions of the world wine scene.

Classic Osso Buco Recipe - Comfort Food!
Ingredients
-4 pieces of veal shanks (about 1 1/2 to 2 inches thick)  
- Salt and freshly ground black pepper  
- 1/4 cup all-purpose flour  
- 2 tablespoons olive oil  
- 2 tablespoons unsalted butter  
- 1 medium onion, finely chopped  
- 1 medium carrot, finely chopped  
- 1 medium celery stalk, finely chopped  
- 3 garlic cloves, minced  
- 1 cup dry white wine  
- 1 can (14 oz) diced tomatoes (with juices)  
- 2 cups beef stock (or homemade broth)  
- 1 sprig fresh rosemary  
- 1 bay leaf  
- Zest of 1 lemon (for gremolata)  
- 2 tablespoons fresh parsley, chopped (for gremolata)  
- 1 garlic clove, minced (for gremolata)  Instructions:
1. Season the veal shanks with salt and pepper. Dredge them lightly in flour, shaking off any excess.
2. In a large Dutch oven or heavy-bottomed pot, heat olive oil and butter over medium-high heat. Once hot, add the veal shanks and sear them on all sides until browned (about 4-5 minutes per side). Remove the shanks and set aside.
3. In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.
4. Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pot. Allow it to simmer for about 2-3 minutes until the wine reduces slightly.
5. Stir in the diced tomatoes (with juices) and beef stock. Return the veal shanks to the pot, nestling them into the liquid. Add the rosemary sprig and bay leaf.
6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, until the meat is tender and begins to fall off the bone. Occasionally check to ensure it doesn’t dry out, adding more stock or water if needed.
7. In a small bowl, combine the lemon zest, chopped parsley, and minced garlic to make the gremolata.
8. Once the Osso Buco is tender, serve it hot, spooning the sauce over the meat. Garnish with gremolata for a fresh, zesty finish. It pairs beautifully with risotto, polenta, or crusty bread. Enjoy this rich and flavorful Osso Buco with a glass of Bersano Barbera d’Asti Costalunga! 

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