Braised Veal Shanks, Milan Style
Braised Veal Shanks, Milan Style (Osso Buco)
Serve with a sprinkling of Gremolada
4 pounds veal or beef shanks
1/4 cup all-purpose flour
3 tablespoons olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1 clove garlic, chopped
1 bay leaf
1 cup water
1/2 cup dry white wine
1 teaspoon instant beef bouillon
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Gremolada (optional)
Trim excess fat from veal shanks if necessary
Coat veal with flour
Cook veal in oil in Dutch oven over medium heat until brown on all sides, about 20 minutes
Drain fat
Add remaining ingredients except Gremolada
Heat to boiling; reduce heat
Cover and simmer until veal is tender, 1 1/2 to 2 hours
Arrange veal and vegetables on platter
Skim fat from broth; pour broth over veal
Serve with rice or hot cooked spaghetti
Gremolada
2 tablespoons snipped parsley
1 clove garlic, finely chopped
1 teaspoon grated lemon peel
Mix parsley, garlic and lemon peel
Leave a Comment