Osso Buco – Beef Veal Food Recipes

Recipe ingredients and directions:

4 veal shanks, about 1 or 1-1/2" thick

flour for dredging

oil

1 carrot, sliced crosswise

1 stalk celery, sliced crosswise

1 med. onion, sliced thin

1 or 2 bay leaves

1/2 c dry white wine

1 can peeled/seeded tomatoes

1 clove garlic, crushed

1 teaspoon lemon zest

salt

pepper

Heat the oil over high heat in a large skillet. Dredge the veal

in the flour, and brown shanks on all sides./side). Remove from

pan and reduce heat to medium-high. Add a bit more oil if necessary,

and saute the carrot, onion, celery, and bay leaves for 1 minute

or a bit longer. Reduce heat to low, and add wine. Simmer until

wine is gone.

Return veal shanks to pan, add tomatoes, and cover. Simmer for 1

1/2 to 2 hours.

When done, remove shanks again from sauce. Strain rest of pan

contents into a bowl, then return liquid to pan. Raise heat to

medium, throw in the garlic and lemon zest, salt and pepper to

taste, and cook for another 2-3 minutes. Replace shanks and heat

them back up.

Serve with lots of sauce. Risotto is the preferred side dish, but

I don’t make it — I usually serve it with crusty french bread to

sop up the sauce and some sauteed zuchinni or something a bit

crunchy.

Category: Beef Veal Recipes