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Veal Osso Buco

Servings:
4
Prep Time:
1 hr.
Cook Time:
3 hrs.

Ingredients

  • 4 veal shanks, osso buco-style
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 2 onions, diced
  • 4 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 1 can (20 oz.) diced tomatoes
  • Flour for dusting shanks
  • Salt and pepper
  • Canola oil in sufficient quantity to cover the base of a large pan
  • 2 tablespoons butter
  • 1 tablespoon concentrated veal stock
  • 1½ cups water

Preparation

  1. Preheat the oven to 350°F.
  2. Cube two stalks of celery, two large carrots, two onions and four garlic cloves.
  3. In a large, thick and deep frying pan, add 2 tablespoons olive oil and cook the onions until tender and translucent.
  4. Add garlic, celery and carrots; continue cooking for 2 or 3 minutes.
  5. Add diced tomatoes and continue cooking for 2 or 3 minutes. Reduce heat and simmer.
  6. Dust the veal shanks with flour previously seasoned with salt and pepper.
  7. In a large, thick, deep skillet, add canola oil to cover the bottom and melt 2 tablespoons of butter.
  8. Brown the meat on both sides and set aside.
  9. In a small saucepan, dissolve one tablespoon of concentrated veal stock in 1½ cups of water. Bring to a boil.
  10. Transfer the vegetable mixture and tomato sauce to an ovenproof dish, then add the veal shanks and veal stock.
  11. Cover and bake for 45 minutes at 350°F. Reduce oven temperature to 325°F and bake 2 hours longer or until meat is tender.


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