DirectionsStep1Place your bone-in 21⁄2 lbs veal short ribs onto a baking sheet and generously season both sides of the meat with 1⁄2 Tbsp Kosher salt and 1⁄4 Tbsp ground black pepper. Transfer the tray to the refrigerator and let …Step2Get ready by preheating your oven to 325°F (160°C).Step3Drizzle 2 tablespoons of extra virgin 1⁄4 cup olive oil into a large Dutch oven or heavy-bottomed oven-safe pan and place it over high heat.Step4Once the oil is hot, add the short ribs to the pan and sear both sides until golden brown (working in batches if needed). Then, transfer them to a plate and set them aside.Step5Clean the pan if desired, and add another 2 tablespoons of extra virgin 1⁄4 cup olive oil if necessary. Reduce the heat to medium-high and add in the chopped 1 large shallot, sauteing it for 2 minutes.Step6Add in the minced 4 cloves garlic and quartered 8 oz cremini mushrooms and saute for another 3-4 minutes.Step7Next, add the 1⁄4 cup tomato paste and reduce the heat to medium-low. Stir until well-combined and cook for an additional 2-3 minutes.Step8Add a splash of the 11⁄2 cups dry Marsala wine to deglaze the pan, scraping the browned bits off the bottom with a wooden spoon or spatula. Then, pour in the remaining marsala wine and bring the mixt…Step9Allow the wine to reduce by half (about 10 minutes) and then place the veal short ribs back into the pan and pour in the 4 cups beef stock (or veal).Step10Bring the liquid back up to a boil before adding in the 2 sprigs fresh thyme, 1 sprig fresh rosemary, and 1 bay leaf.Step11Cover the pot and transfer it to the oven. Bake at 325°F (160°C) for 2-21⁄2 hours, or until the meat is fork tender and pulling away from the bone.Step12Remove the pan from the oven. Transfer the short ribs to a separate plate and cover them loosely with aluminum foil while you finish up the sauce.Step13Discard the thyme, rosemary, and bay leaf, and bring the sauce to a simmer over medium heat.Step14Reduce the sauce by 1⁄4-1⁄3 more (depending on your desired thickness), Make sure to taste your sauce while it is reducing and season with salt and pepper as needed.Step15Once the sauce reaches your desired thickness, serve it over your short ribs. *You can place the short ribs back into the pan with the sauce to warm them up if neededIngredientsIngredients2 ½ poundsVeal Short Ribs (bone-in)½ tablespoonKosher Salt¼ tablespoonBlack Pepper (ground)¼ cupOlive Oil (extra virgin, divided into 2 tablespoon portions)1 Large Shallot (finely chopped)4 clovesGarlic (crushed then minced)8 ouncesCremini Mushrooms (baby Bella mushrooms, quartered)¼ cupTomato Paste1 ½ cupsDry Marsala Wine4 cupsBeef Stock (or veal stock)2 sprigsFresh Thyme1 sprigFresh Rosemary1 Bay LeafSee moreNutritionalNutritional689 Calories35 gTotal Fat122 mgCholesterol23 gCarbohydrate1,620 mgSodium47 gProteinFrom bakeitwithlove.comRecipeDirectionsIngredientsNutritionalExplore furtherSIX CLASSIC VEAL RECIPES - D Magazinedmagazine.com49 Best Veal Dishes in the World - TasteAtlastasteatlas.com24 beautiful ways to cook with veal Women's Weekly Foodwomensweeklyfood.co…Veal Recipes : Food Network Food Networkfoodnetwork.com25 Best Ground Veal Recipes To Try At Homegloriousrecipes.comVeal Recipes - Great Italian Chefsgreatitalianchefs.comRecommended to you based on what's popular • Feedback
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