Milanese-Style Veal Osso Buco
Veal Osso Buco is a true treat that's worth every minute of cook time! Fresh tomatoes and garlic add lots of flavor to braised veal shanks while the fresh parsley and lemon at the end bring brightness. Serve atop polenta or pasta for a hearty entrée.
| Serving Size | 4 |
|---|---|
| Prep Time | 15 mins. |
| Cook Time | 2 hrs. 10 mins. |
Ingredients
- 4 veal shanks, 1.5" thick
- Salt and pepper to taste
- 1/4 cup flour
- 1 tablespoon butter
- 2 onions, thinly sliced
- 2 diced carrots
- 1 celery stick, thinly sliced
- 1 tablespoon chopped garlic
- 2/3 cup white wine or chicken broth
- 3 diced Roma tomatoes
- 1/4 cup tomato paste
- 1 1/2 cups concentrated veal stock
- 2 bay leaves
- 1 sprig of thyme
- Zest of a lemon
- 1/3 cup chopped fresh parsley
- 1 tablespoon chopped garlic
Preparation
- Preheat oven to 350°F.
- Salt and pepper the veal shanks and sprinkle with flour. Shake to remove the excess flour.
- In a large frying pan, melt the butter on medium. Brown the shanks for 2 to 3 minutes on each side and place in an ovenproof casserole dish.
- In the same frying pan, cook the onions, carrots and celery for 2 to 3 minutes.
- Add garlic and continue cooking for 1 minute.
- Add the white wine and simmer until the liquid is reduced by half.
- Add the tomatoes, tomato paste, veal stock, bay leaves and thyme. Mix and bring to a boil.
- Pour the tomato mixture over the veal shanks in the casserole. Cover and cook in the oven for approximately 2 hours.
- In a bowl, mix the lemon zest with the parsley and garlic.
- Pour over the shanks to serve.
Milanese-Style Veal Osso Buco
Veal Osso Buco is a true treat that's worth every minute of cook time! Fresh tomatoes and garlic add lots of flavor to braised veal shanks while the fresh parsley and lemon at the end bring brightness. Serve atop polenta or pasta for a hearty entrée.
4
Prep: 15 mins.
Cook: 2 hrs. 10 mins.
Preparation
- Preheat oven to 350°F.
- Salt and pepper the veal shanks and sprinkle with flour. Shake to remove the excess flour.
- In a large frying pan, melt the butter on medium. Brown the shanks for 2 to 3 minutes on each side and place in an ovenproof casserole dish.
- In the same frying pan, cook the onions, carrots and celery for 2 to 3 minutes.
- Add garlic and continue cooking for 1 minute.
- Add the white wine and simmer until the liquid is reduced by half.
- Add the tomatoes, tomato paste, veal stock, bay leaves and thyme. Mix and bring to a boil.
- Pour the tomato mixture over the veal shanks in the casserole. Cover and cook in the oven for approximately 2 hours.
- In a bowl, mix the lemon zest with the parsley and garlic.
- Pour over the shanks to serve.
Ingredients
- 4 veal shanks, 1.5" thick
- Salt and pepper to taste
- 1/4 cup flour
- 1 tablespoon butter
- 2 onions, thinly sliced
- 2 diced carrots
- 1 celery stick, thinly sliced
- 1 tablespoon chopped garlic
- 2/3 cup white wine or chicken broth
- 3 diced Roma tomatoes
- 1/4 cup tomato paste
- 1 1/2 cups concentrated veal stock
- 2 bay leaves
- 1 sprig of thyme
- Zest of a lemon
- 1/3 cup chopped fresh parsley
- 1 tablespoon chopped garlic
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