OSSO BUCO WITH TARRAGON-CORIANDER SAUCE
4-pound shin bone, preferably veal, cut into 2-inch pieces;
2 tablespoons butter or olive oil;
1/2 cup chopped onions;
1 bay leaf;
1 cup Rose wine;
1 cup softened sun-dried tomatoes;
1/2 cup beef stock;
1/2 teaspoon dried tarragon;
1/2 teaspoon garlic powder;
1 teaspoon freshly-choppped coriander leaves;
salt and pepper to taste.
In a large pan saute the bones in the butter or olive oil
for about 10 minutes. (Do not overcook, as this will
cause the marrow to disintegrate.) Add the chopped onions,
bay leaf, wine, sun-dried tomatoes, beef stock, garlic,
salt and pepper. Cover and simmer for about 1 hour. Sprinkle with tarragon and coriander leaves.
Serve immediately. Accompany with bowtie pasta or risotto with saffron.