Osso Bucco a la Milasese
Summary
| Yield | |
|---|---|
| Source | Janne Dean |
| Prep time | 2 hours |
| Meat | Veal |
| Season |
Description
An Italian favourite!
Ingredients
| 6 | veal shank ((piece); about 2 inches in diameter) | |
| 1 | Cup | white wine |
| 4 | Tablespoon (Metric) | butter |
| 1 | Cup | beef broth |
| 1⁄2 | Cup | onion (finely chopped) |
| 1 | Can | plum tomatoes (28 oz (828 mL) can) |
| 1⁄4 | Cup | celery (finely chopped) |
| 4 | Clove | garlic |
| 1⁄4 | Cup | carrot (finely chopped) |
| 1 | Teaspoon (Metric) | basil |
| Unknown | flour | |
| Unknown | black pepper (to taste) | |
| Unknown | salt (to taste) | |
| 1 | Tablespoon (Metric) | lemon peel (chopped) |
| 1⁄4 | Cup | parsley (finely chopped) |
Instructions
- Combine 2 cloves garlic, lemon zest and parsley to make the gremolata
- Melt butter in large casserole dish and sauté vegetables for 10 minutes.
- Dredge veal in flour.
- Heat oil in skillet and brown veal on all sides in hot oil.
- Remove veal from pan and add to casserole.
- Remove excess fat from skillet and deglaze with white wine.
- Pour juices over veal.
- Add beef stock, tomatoes, garlic and basil to casserole dish.
- Cover and simmer for 1+1/2 hours or until it is tender.
- Remove veal and place on heated platter.
- Spoon off any visible fat from sauce.
- Taste and season with salt and pepper as desired.
- Pour sauce over shanks.
- If desired, combine finely chopped garlic, lemon zest and parsley to make gremolata. Sprinkle the veal with gremolata or serve them separately.
