This elegant Italian dish is traditionally made with bone-in veal shanks in a savory tomato sauce. The meat in my easy recipe is well-seasoned with fragrant herbs & spices, then braised to tender perfection in chicken stock and white wine. Smart Recipes, European Recipes, Beef Recipes, Osso Bucco 2 Recipe | Recipes Beef European Osso Bucco Osso Bucco Recipe | PT2H15M Serves 4 Ingredients: 0.67 teaspoon Fresh Rosemary 0.67 teaspoon Fresh Thyme 0.67 teaspoon Fresh Oregano 0.67 n/a Bay Leaf 1.33 whole Cloves 2 pounds Whole Veal Shanks .75 teaspoon Salt 0.33 teaspoon Freshly Ground Black Pepper 0.67 cup All-Purpose Flour 0.33 cup Vegetable Oil 0.67 small Onion 0.67 medium Carrot 0.67 medium Stalk Of Celery 2.67 cloves Garlic 0.67 tablespoon Tomato Paste 0.67 cup Dry White Wine 2 cups Homemade Chicken Stock .25 cup Bunch Fresh Flat-Leaf Parsley 0.67 small Lemon Create bouquet garni by folding the rosemary, thyme, oregano, bay leaf & cloves into cheesecloth and tie securely with kitchen twine. Set aside. Meanwhile, prepare a dredging station, in a shallow bowl combine 1 cup of all-purpose flour and 1 teaspoon of salt & pepper. Pat the beef shanks dry with paper towels, and dredge each shank in the seasoned flour mixture, shaking off any excess flour. In a large Dutch oven, heat the oil until very hot (near smoking) - and brown the shanks 3 minutes per side. Transfer to a paper towel lined plate to slightly drain. In the same Dutch oven, saute the onion, carrot, celery & garlic. Season with remaining salt and saute until onions are soft & translucent, for about 5-8 minutes. Stir in the tomato paste and stir until incorporated. Return the shanks to the Dutch oven, and pour wine over the surface of the pot. Add the bouquet garni and 2 cups chicken stock to the Dutch oven & bring to a boil, and reduce to a simmer, covered for 1 1/2 hours. If the liquid reduces too much add a splash more chicken stock. You want the shanks covered partially by the liquid. Transfer the shanks to a serving platter, and garnish with rendered sauce and a garnish of the minced parsley and lemon zest.

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