Veal Osso Buco

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

Ingredients

  • 2 carrots
  • 3 cups chicken stock or low-sodium chicken broth
  • freshly ground black pepper
  • 1 rosemary
  • 2 tablespoons lemon zest
  • 4 cups veal stock
  • 1 bay leaf
  • + 12 more ingredients
    • 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 cup all-purpose flour
    • 1 yellow onion
    • 4 12-ounce veal shanks
    • 2 thyme
    • 6 cloves garlic

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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