Bon Appétit MEAT
RECIPE NAME:  OSSO BUCO - VEAL
RECIPE BY: BON APPETIT!
SERVING SIZE: 4
PREPARATION TIME: -
 INGREDIENTS:
2 tablespoons olive oil -
3 pounds 1 1/2 inch thick veal shanks -
- - all purpose flour -
1 very large onion chopped
4 large garlic cloves chopped
1 28 ounce can can peeled Italian plum tomatoes crushed
1 14 1/2 ounce can low salt chicken broth -
1 cup dry white wine -
6 - fresh basil leaves -
1/2 teaspoon  lemon peel grated
- - GREMOLATA (traditional topping for osso buco) -
2 tablespoons fresh parsley minced
2 cloves garlic minced
1/2 teaspoon lemon peel grated
 
DIRECTIONS:
  • Heat oil in heavy extra large deep skillet or flameproof casserole over medium high heat.
  • Dredge shanks in flour, shake off excess.
  • Add to skillet and cook until brown, turning occasionally, about 12 minutes.
  • Transfer shanks to bowl.
  • Reduce heat to medium low.
  • Add onion and garlic and sauté until tender, about 4 minutes.
  • Return shanks and any liquid in bowl to skillet.
  • Season shanks with salt and pepper.
  • Add tomatoes, broth, wine, basil and lemon peel to skillet.
  • Cover partially and simmer until veal is very tender and begins to fall off bones, about 2 hours.
  • (Can be prepared 3 days ahead. Cover and refrigerate.  Simmer 10 minutes over medium heat before continuing).
  • Ladle into bowls and serve with Gremolata.
Notes - Comments: 

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