Veal Osso Buco

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

Ingredients

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

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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