Braised Osso Bucco Recipe

Braised Osso Bucco

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Ingredients


  • 2 pounds veal shanks, cut into short lengths
  • 1/4 cup all-purpose flour
  • 1/4 cup Butter
  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 2/3 cup dry white wine
  • 2/3 cup beef stock
  • 1 (14.5 ounce) can diced tomatoes
  • salt and pepper to taste
  •  
  • 1/2 cup chopped fresh parsley
  • 1 clove garlic, minced
  • 2 teaspoons grated lemon zest

How to make Braised Osso Bucco


  1. Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
  2. Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
  3. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.
ChefKasper
Question from the Chef

“What's your favorite way to cook with veal?”

  • brettsolberg
    brettsolberg says

    One of my favorite meals! However, I use amarone red wine instead of white... served with a matching wine at the table... mmmmmmmm

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