Osso Bucco a la Milasese

Summary

Yield
6 Servings
Source

Janne Dean

Prep time2 hours
MeatVeal
Season

Description

An Italian favourite!

Ingredients

6 veal shank ((piece); about 2 inches in diameter)
1Cupwhite wine
4Tablespoon (Metric)butter
1Cupbeef broth
1⁄2Cuponion (finely chopped)
1Canplum tomatoes (28 oz (828 mL) can)
1⁄4Cupcelery (finely chopped)
4Clovegarlic
1⁄4Cupcarrot (finely chopped)
1Teaspoon (Metric)basil
 Unknownflour
 Unknownblack pepper (to taste)
 Unknownsalt (to taste)
1Tablespoon (Metric)lemon peel (chopped)
1⁄4Cupparsley (finely chopped)

Instructions

  1. Combine 2 cloves garlic, lemon zest and parsley to make the gremolata
  2. Melt butter in large casserole dish and sauté vegetables for 10 minutes.
  3. Dredge veal in flour.
  4. Heat oil in skillet and brown veal on all sides in hot oil.
  5. Remove veal from pan and add to casserole.
  6. Remove excess fat from skillet and deglaze with white wine.
  7. Pour juices over veal.
  8. Add beef stock, tomatoes, garlic and basil to casserole dish.
  9. Cover and simmer for 1+1/2 hours or until it is tender.
  10. Remove veal and place on heated platter.
  11. Spoon off any visible fat from sauce.
  12. Taste and season with salt and pepper as desired.
  13. Pour sauce over shanks.
  14. If desired, combine finely chopped garlic, lemon zest and parsley to make gremolata. Sprinkle the veal with gremolata or serve them separately.