Rabbit Osso Buco

Ingredients


- 6 rabbit legs, cut into 2 or 3 widthwise
- 2 Tbsp. olive oil
- 2 Tbsp. flour
- 1 medium carrot, diced
- 2 shallots, chopped
- 1 tsp. tomato paste
- 1/2 cup) dry white wine
- (28 oz.) can of crushed Italian tomatoes
- 1 garlic clove, halved and germ removed
- 1 sprig fresh thyme
- zest of 1 orange
- (1 cup) veal stock (In the picture I used beef demi glaze)
- 4 fresh sage leaves,chopped
- salt and pepper to taste

Directions
Heat the oil in a Dutch oven.
Flour the rabbit pieces and tap off the excess. Brown them on all sides in the hot oil. Set aside on a plate.
Sauté the carrot and shallot lightly in the dutch oven; add the tomato paste and mix with a wooden spoon until colored.
Deglaze with the white wine; add the rabbit pieces, crushed tomatoes, garlic, thyme, orange zest, veal stock, salt and pepper. Cover and simmer over low heat for about 90 minutes.
Remove the rabbit pieces, thyme and orange zest.
Reduce the sauce to a nice consistency; add the sage just before serving.
Serve over fresh pasta or Parmesan risotto.