Veal shank is a tougher cut of meat, and in this Osso Bucco recipe, it is cooked until luscious and falling-off-the-bone along with the chicken stock, dry white wine, vegetables and a bouquet garni of herbs and spices in this Italian-inspired entrée. Serve this saucy veal with risotto and sautéed vegetables to round out the meal.
RecipeSavants.comVeal shank is a tougher cut of meat, and in this Osso Bucco recipe, it is cooked until luscious and falling-off-the-bone along with the chicken stock, dry white wine, vegetables and a bouquet garni of herbs and spices in this Italian-inspired entrée. Serve this saucy veal with risotto and sautéed vegetables to round out the meal. Smart Recipes, Mediterranean Recipes, Beef Recipes, RecipesBeefMediterraneanOsso BuccoPT2H10MServes 6
Ingredients:
1 Piece Fresh Rosemary Sprig1 Piece Fresh Thyme Sprig1 Piece Dry Bay Leaf2 Pieces Whole Cloves3 Pieces Whole Veal Shanks1 Cup All-Purpose Flour0.5 Tablespoon Salt & Freshly Ground Black Pepper0.5 Cup Vegetable Oil1 Small Onion1 Small Carrot1 Piece Celery Stalk1 Cup Cherry Tomatoes1 Tablespoon Tomato Paste1 Cup Dry White Wine3 Cups Chicken Stock3 Tablespoons Fresh Flat-Leaf Italian Parsley1 Tablespoon Lemon ZestIn a cheesecloth, place herb sprigs, bay leaf, and cloves and tie with kitchen twine. With paper towels, pat dry veal shanks completely. Season each shank with salt and black pepper evenly and then, coat with flour, shaking off any excess. With kitchen twine, tie shanks together. In a large Dutch oven, heat vegetable oil and cook veal for about 3 minutes per side. Transfer veal shanks to a plate.In the same pan, add carrot, onion, celery, and salt and sauté for about 8 minutes. Add tomato paste and stir to combine. Add cooked shanks and wine and cook for about 5 minutes. Add 2 cups of stock and bring to a boil. Reduce heat to low and simmer, covered for about 1 1/2 hours, turning shanks every 15 minutes (you can add more stock to keep the level of liquid about 3/4 the way up the shank).With a slotted spoon, transfer shanks to a serving platter. Remove kitchen twine from shanks and discard it. Remove bouquet garni from pan.Pour pan sauce over shanks and serve with the garnishing of parsley and lemon zest.