Osso Bucco Braised Veal Shanks
From twill10 14 years ago
- 2 minutes to make
- Serves 4
A Classic Italian Dish
Ingredients
- INGREDIENTS shopping list
- 4 veal shanks, about 1 pound each shopping list
- 1/2 cup all-purpose flour shopping list
- 4 tablespoons olive oil shopping list
- 1 large onion, chopped shopping list
- 1 large carrot, peeled and chopped shopping list
- 1 stalk celery, chopped shopping list
- 1/2 green pepper, chopped shopping list
- 1/2 red pepper, chopped shopping list
- 4 large cloves garlic, finely chopped shopping list
- 1/2 cup dry white wine shopping list
- juice of 1/2 lemon shopping list
- 1 can (14.5 ounces) low-salt chicken broth shopping list
- 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices shopping list
- 1 bay leaf shopping list
- 1/2 teaspoon dried thyme shopping list
- 1 teaspoon dried marjoram shopping list
- 1-1/2 tablespoons parsley (can be omitted if using the gremolata) shopping list
- salt and pepper to taste shopping list
How to make it
- Optional Gremolata
- 2 tablespoons chopped fresh parsley
- 2 tablespoons minced garlic
- 1 tablespoon grated lemon zest
- Preheat oven to 350° F. Season the shanks with salt and pepper. Dust lightly with the flour. Heat an ovenproof sauté large enough to hold the shanks in one layer over high heat. Add the olive oil and heat. Add the shanks and cook until lightly browned, about 3 minutes per side. Remove from the pan and reduce heat to medium-high. Place the onions, carrots, celery and peppers in the pan. Sauté until slightly softened, about 5 minutes. Add the garlic and sauté one more minute. Pour in the wine and broth. Return heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the lemon juice, tomatoes, bay leaf, thyme, marjoram, the 1-1/2 tablespoons of parsley and additional salt and pepper. Cook, uncovered, until reduced by about one-third. (There should be enough liquid to come about half way up the sides of the shanks.) Return the shanks, and any accumulated juices, to the pan. Cover tightly and place in oven. Cook until the meat is very tender and starting to fall off the bones, 1-1/2 to 2 hours. Remove the shanks from the pan. Cook the sauce over high heat until reduced as desired. Mix together the Gremolata ingredients; add to the sauce and stir well to combine. Serve the shanks, spooning some sauce over each.
The Rating
Reviewed by 7 people-
WOW!!! more great recipes from you! five forks
goodeat
in Benton loved it
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Very good!! high 5!
cuzpat
in Sikeston loved it
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Mmmm Osso Bucco................Turtle
turtle66
in Sacramento loved it
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