Shank, a tougher cut of meat is cooked until luscious and falling-off-the-bone along with 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, Recipes Beef Mediterranean Osso Bucco Osso Bucco Recipe | RecipeSavants.com PT2H10M Serves 6 Ingredients: 1 Fresh Rosemary Sprig 1 Fresh Thyme Sprig 1 Dry Bay Leaf 2 Whole Cloves 3 Whole Veal Shanks 0 To Taste Sea Salt & Freshly Ground Black Pepper 0 All-Purpose Flour 0.5 Cup Vegetable Oil 1 Small Onion 1 Small Carrot 1 Celery Stalk 1 Tablespoon Tomato Paste 1 Cup Dry White Wine 3 Cups Chicken Stock 3 Tablespoons Fresh Flat-Leaf Italian Parsley 1 Tablespoon Lemon Zest For bouquet garni: In a cheesecloth, place herb sprigs, bay leaf and cloves and tie with a kitchen twine. For veal shanks: 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.

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