Ossobuco – Beef Veal Food Recipes

Recipe ingredients and directions:

6-8 pieces veal shinbone

1 tsp. rosemary

flour

3-4 fresh sage leaves

4 Tablespoons unsalted butter

1 small clove garlic

3 Tablespoons olive oil

2 Tablespoons chopped parsley

1 cup dry white wine

4 slices lemon zest

1 tsp. salt

freshly ground pepper

1/2 – 1 cup chicken broth

Have the veal shank sawed into pieces 11/2-2 inches long. These

pieces vary in width, so 2 small ones or 1 large makes a portion.

If the skin around the meat of the bone is broken, tie butcher’s

string around the slice before flouring and browning in order to

hold the meat snugly in place.

Flour the pieces thoroughly and brown them well in butter and oil

over medium heat. Use a frying pan that will accommodate the

ossobuchi snugly without crowding. If the pan is too big, the

sauce will be too spread out and shallow to cook the veal properly.

Add the battuto (rosemary, sage, garlic, parsley, and zest) to

browned veal bones. Spread the herbs around and cook for a moment

or two. Add the wine and stir. Add the salt and some pepper.

When the wine has partially evaporated, add enough broth to bring

the sauce to the top of the veal slices without covering them.

Lower the heat and simmer about 40 minutes, or until really tender.

Serve hot with the sauce. Serves 6. Pair with a good risotto.

Category: Beef Veal Recipes