Osso Buco Recipe
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One of the specialties of Italy, specifically Milan, this version of the braised veal dish is extremely tender and flavorful.
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1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
2 whole cloves
2 cups flour for dredging
4 pounds veal shanks
1/2 cup olive oil
1 small red onion
3 carrots - peeled and diced
2 stalks of celery - diced
2 tablespoons tomato paste
1 cup dry white wine
2 cups chicken broth - more if necessary
Place rosemary, thyme, bay leaf and cloves into a cheesecloth and tie shut with kitchen twine. This is called a bouquet garni.
Pat veal shanks dry with paper towels.
Use kitchen twine to secure the meat to the bone.
Season each shank with salt and pepper.
Dredge each in flour and shake off any excess.
In a large dutch oven, heat oil.
Add shanks and brown on each side for approximately 3 minutes per side.
Remove shanks and set aside.
In the same pot, add the onions, carrots and celery.
Saute until soft, approximately 10 minutes.
Add tomato paste and mix well.
Return the shanks to the pan and add wine.
Simmer until the liquid is reduced to half.
Add the bouquet garni and 2 cups of chicken broth.
Bring to a boil, reduce to low and cover the pan with a tight fitting lid.
Simmer for 1 1/2 hours or until the meat is falling off of the bone.
Check every 15 minutes, turning the shanks. Add more chicken stock if necessary.
Remove shanks from the pot, being careful so they do not fall apart.
Place on a serving platter.
Remove the kitchen twine from each.
Throw away the bouquet garni.
Pour the liquid from the pot over the shanks and serve.
Note: If veal shanks are not available you can substitute lamb or beef shanks.
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