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Mark's Osso Buco alla Fiorentina

Mark's Osso Buco alla Fiorentina
Photo by www.marthastewart.com

Ingredients

  • ½ teaspoon freshly grated lemon zest
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 2 cups veal stock, Homemade Chicken Stock, or low-sodium canned broth
  • 2 cups dry red wine
  • 1 cup milled or crushed canned Italian plum tomatoes
  • + 8 more ingredients
    • 1 small red onion, cut into ¼-inch dice
    • 1 stalk celery, cut into ¼-inch dice
    • 1 small carrot, cut into ¼-inch dice
    • 1 tablespoon extra-virgin olive oil
    • ¼ cup vegetable oil
    • ½ cup all-purpose flour, for dredging
    • Coarse salt and freshly ground pepper
    • 4 veal shanks, cut 1 ½ to 2 inches thick

1. Preheat the oven to 325 degrees. Sprinkle the veal shanks with salt and pepper. Spread about 1/2 cup flour on a plate, and dredge the shanks in flour, shaking off any excess. 2. In a heavy ovenproof pot with a lid, heat vegetable oil over medium heat. Add the shanks, and cook until lightly br...

View full recipe at SpringPad

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