Veal Osso Bucco in Auk Winerys Moose Juice (blueberry-partridgeberry wine)

4 pieces of Veal Shank cut 2” thick

1 cup died carrot

1 cup diced celery

2 cups diced onion

tbsp chopped garlic

kosher salt

fresh cracked black pepper

1 cup tomato juice

1 bottle Moose Juice

beef stock

Heat a large fry pan on the stove top. Season and sear the shanks really well on both sides. Deglaze pan with Moose juice, and then place carrot, celery, onion and garlic in a large roasting pan. Pour remaining wine and tomato juice in the roasting pan as well as enough beef stock to cover shanks. Cover the pan with a lid and place in oven on 250 degrees. Let it do its thing for 2.5 hours and then take the Shanks out of the braising liquid. Take the remaining liquid and reduce to a nice glaze, and be sure to strain it before you use it on the plate. I like to serve this dish with either a truffled mashed potato.