Veal Osso Buco

Veal Osso Buco
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • freshly ground black pepper
  • 2 tablespoons lemon zest
  • 1 bay leaf
  • 1 yellow onion
  • 6 cloves garlic
  • 1 cup dry red wine
  • 2 carrots
  • + 12 more ingredients
    • 2 celery
    • 1 tablespoon fresh horseradish
    • 4 cups veal stock
    • 4 12-ounce veal shanks
    • salt
    • 1 cup vegetable oil
    • 1 cup all-purpose flour
    • 2 tablespoons fresh flat-leaf parsley
    • 3 cups chicken stock or low-sodium chicken broth
    • 3 cups canned plum tomatoes
    • 1 rosemary
    • 2 thyme

1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours. 2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the cente...

View full recipe at Epicurious

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