Braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.
YIELD
8 servingsPREP
10 minCOOK
2 hrsREADY
2 1/6 hrsIngredients
Directions
1) Season the shanks with salt and pepper and brown them in a large skillet with the olive oil, for about 5 minutes on each side.
2) Place the shanks in a large ovenproof casserole dish with a tight fitting lid.
3) In the same skillet you browned the shanks, sauté the vegetables for about 3 to 4 minutes adding more olive oil if necessary. Add the garlic and tomato paste and sauté for a few minutes more, being careful not to burn the paste or the garlic.
4) Add the stock, wine, and herbs and bring to a boil.
5) Pour everything over the shanks and place the casserole dish in a preheated 350℉ (180℃) oven for 1 hour and 45 minutes.
6) Add salt and pepper to taste at the end.
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