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