How to Make Osso Buco Red Pasta Sauce
- 1). Heat 1 1/2 tbsp. olive oil and 1/2 tbsp. unsalted butter in a saucepan over medium heat for three minutes. Add three chopped shallots and one finely chopped carrot to the saucepan and cook until golden brown, which will take approximately six minutes. Add 1/2 tbsp. tomato paste to the pan and stir to coat.
- 2). Pour 2 1/2 cups burgundy in the saucepan and bring to a boil. Reduce to a simmer and reduce in half by volume.
- 3). Stir the reduction with a wooden spoon to make sure the shallots and carrots do not stick to the bottom of the saucepan. Add eight chopped Roma tomatoes, one finely minced garlic clove and the zest of two Meyer lemons to the saucepan. Add 1 tbsp. kosher salt and 1/2 tbsp. freshly ground black pepper to the pan and stir to incorporate.
- 4). Pour 3 cups veal stock in the saucepan and bring to a boil, reduce heat to a simmer and reduce by half.
- 5). Taste the sauce and adjust seasoning with kosher salt and freshly ground black pepper to taste.
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