Veal Osso Buco

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

Ingredients

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

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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