Osso Buco (Braised Veal Shanks) – Beef Veal Food Recipes

Osso Buco (Braised Veal Shanks) – Beef Veal Food Recipes

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to or Register to bookmark/favorite this content.

    Directions

    Share

    Recipe ingredients and directions:

    8 to 10 veal shanks, patted dry and, tied

    all-purpose flour, for dredging

    7 tablespoons unsalted butter

    3 tablespoons olive oil

    1 1/2 cups dry white wine

    1 1/2 cups finely chopped onion

    3/4 cup finely chopped carrots

    3/4 cup finely chopped celery

    1 teaspoon minced garlic

    3 to 4 cups chicken broth

    1 1/2 cups tomatoes, peeled seeded and chopped

    6 fresh parsley sprigs

    4 fresh thyme sprigs

    1 bay leaf

    1/2 cup minced fresh parsley leaves

    2 tablespoons freshly grated lemon zest

    1 tablespoon minced garlic

    Make a bouquet garni by tying together the parsley, thyme and bay

    leaf.

    Season the veal shanks with salt and pepper and dredge them in the

    flour, shaking off the excess. In a heavy skillet heat 3 tablespoons

    of the butter and 3 tablespoons of the oil over moderately high

    heat until the foam subsides, in the fat brown the veal shanks in

    batches, adding some of the additional butter and oil as necessary

    and transferring the shanks as they are browned to a platter. Add

    the wine to the skillet, boil the mixture, scraping up the brown

    bits clinging to the bottom and sides of the skillet, until the

    liquid is reduced to about 1/2 cup, and reserve the wine mixture

    in a small bowl.

    In a flameproof casserole just large enough to hold the veal shanks

    in one layer cook the onion, the carrots, the celery, and the garlic

    in the remaining 4 tablespoons butter over moderately low heat,

    stirring occasionally, until the vegetables are softened and add

    the shanks with any juices that have accumulated on the platter,

    the reserved wine mixture, and enough of the broth to almost cover

    the shanks. Spread the tomatoes over the shanks, add the bouquet

    garni, salt and pepper to taste, and bring the liquid to a simmer

    over moderately high heat. Braise the mixture, covered, in the

    middle of a preheated 325xF. oven for 2 hours, or until the veal

    is tender.

    Transfer the shanks with a slotted spoon to an ovenproof serving

    dish, discard the strings, and keep the shanks warm. Strain the

    pan juices into a saucepan, pressing hard on the solids, and skim

    the fat. Boil the juices for 15 minutes, or until they are reduced

    to about 3 cups, baste the shanks with some of the reduced juices,

    and bake them, basting them 3 or 4 times with some of the remaining

    juices, for 10 minutes more, or until they are glazed.

    In a bowl stir together the parsley, the zest, and the garlic.

    Sprinkle the veal shanks with the gremolata, pour some of the juices

    around them, and serve the remaining juices separately.

    Category: Beef Veal Recipes

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Ossobuco – Beef Veal Food Recipes
    next
    Braised Oxtail – Beef Veal Food Recipes
    previous
    Ossobuco – Beef Veal Food Recipes
    next
    Braised Oxtail – Beef Veal Food Recipes

    Add Your Comment

    Appetizer Breakfast & Brunch Chicken Dessert Fast and easy recipes Healthy Main Dish Pasta Slow Cooker Vegetarian
    Sunday Morning Drink Spinach & Honey & Banana Recipe Drink
    Sunday Morning Drink Spinach & Honey & Banana Recipe Drink
    vegetarian pie best vegetarian restaurants san francisco vegetarian low carb recipes
    vegetarian pie best vegetarian restaurants san francisco vegetarian low carb recipes
    Veg Seekh Kababs Recipe | Vegetarian Tandoori Recipes at Home
    Veg Seekh Kababs Recipe | Vegetarian Tandoori Recipes at Home
    Afghani Recipes African Recipes Appetizer Recipes Argentinian Recipes Armenian Recipes Asian Recipes Australian Recipes Austrian Recipes Bagels Recipes Basque Recipes Bean Cereals Recipes Bean Salads Recipes Beans and Grains Recipes Beef Veal Recipes Belgian Recipes Beverages and Drinks
    No Preview
    Breakfast Wassail – Beverages and Drinks Recipes
    No Preview
    WASSAIL PUNCH – Beverages and Drinks Recipes
    No Preview
    Whiskey Toddy – Beverages and Drinks Recipes
    Jacques Pépin Heart & Soul: Just Ducky!
    Jacques Pépin Heart & Soul: Just Ducky!
    No Preview
    Receta de Huevos fritos con patatas y chorizo Jose Andres
    Como Preparar Lomo Saltado Peruano, facil y Rapído
    Como Preparar Lomo Saltado Peruano, facil y Rapído
    Sweet & Sour Pig’s Head Served Whole
    Sweet & Sour Pig’s Head Served Whole