Ring Bros. Marketplace

Chatham Fish and Lobster offers fresh Cape Cod seafood including fish, shellfish, live lobsters and clambakes.

Nata's Noodles offers freshly made pasta, prepared gourmet meals, delectable desserts and an extensive catering menu.

Ring Bros. Markets offers farm fresh fruit and produce, groceries, unique specialty foods, warm fresh breads, fresh squeezed orange juice, a healthy salad bar and of course our famous gourmet fruit baskets.

Spinner's Gourmet Pizza, Mexican & More!

Recipes

Osso Bucco
Serves 6

6 Veal Shanks, 1 to 1 1/2 inches thick
2 Tbsp. Olive Oil (or more, as needed)
2 medium Carrots, diced
1 large Onion, diced
2 ribs Celery, diced
2 Tbsp. Garlic, chopped
2 Tbsp. Tomato Paste
1 Tbsp. Rosemary, chopped
1 Tbsp. Thyme
1 Tbsp Parsley
2 Bay Leaves
1 1/2 cups Dry White Wine
3 cups Veal or Beef Stock
Salt and Pepper to taste

Gremolata

2 Tbsp. Parsley, chopped
2 cloves Garlic, minced
2 tsp. Lemon Zest, grated

Preheat oven to 325 degrees. Tie veal shanks with kitchen twine so they hold together during cooking. In a large, heavy-bottomed pot, heat oil over medium high heat. Add the shanks in batches and brown well on all sides, adding more oil if necessary. Remove to a plate. Reduce heat to medium low and add the diced carrots, onions, celery and sauté for 10 minutes, or until softened. Add the garlic and sauté for 1 minute. Add the tomato paste and stir around for 1-2 minutes, until completely incorporated with the vegetables.

Prepare the bouquet garni; wrap the rosemary, thyme, parsley and bay leaves in cheesecloth. Secure with kitchen twine and add it to the pan. Return the shanks to the pan and arrange in a single layer as best you can. Add the white wine, 2 cups of stock, salt and pepper. The liquid should reach about halfway up the shanks.

Increase the heat to high and bring just to a boil and cover with the lid. Place in the oven and braise for 1 hour. Remove from the oven and add stock if needed to keep the liquid level halfway up the shanks. Braise until the meat is tender and offers no resistance when pierced with the tip of a sharp knife, about 1 hour more.

When the veal is cooked, remove shanks to an ovenproof serving platter and keep warm in the oven. Remove and discard the bouquet garni. Spoon off any fat from the braising liquid and bring the juices to a boil over medium high heat until slightly thickened. Serve over the veal shanks and garnish with Gremolata.