Osso Buco Alla Milanese (Braised Veal Shanks, Milan Style)
Instead of using the barbecue, stay cool indoors and try this succulent dish that is sure to make you forget about the summer heat.
Yield
4 servingsPrep
30 minCook
150 minReady
180 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
finely chopped |
|
| ⅔ | cups |
carrots
finely chopped |
|
| ⅔ | cups |
celery
finely chopped |
|
| ¼ | cup |
butter
or margarine |
|
| 1 |
garlic cloves
minced |
*
|
|
|
lemon zest
cut in strips |
*
|
||
| 2 |
veal shanks
cut into 8 pieces about 2 inches long |
* | |
| ¾ | cups |
all-purpose flour
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
white wine
dry |
*
|
| 1 ½ | cup |
beef stock
or more wine |
|
| 1 | pound |
tomatoes, canned
italian style tomatoes, cut up, with juice |
|
| ½ | teaspoon |
basil
dried, crushed |
*
|
| ¼ | teaspoon |
thyme
dried, crushed |
*
|
| 2 |
bay leaves
|
*
|
|
| 2 |
parsley sprigs
|
*
|
|
|
salt
|
*
|
||
|
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
finely chopped |
|
| 158 | ml |
carrots
finely chopped |
|
| 158 | ml |
celery
finely chopped |
|
| 59 | ml |
butter
or margarine |
|
| 1 | clove |
garlic cloves
minced |
*
|
| 1 | x |
lemon zest
cut in strips |
*
|
| 2 | each |
veal shanks
cut into 8 pieces about 2 inches long |
* |
| 177 | ml |
all-purpose flour
|
|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
white wine
dry |
*
|
| 355 | ml |
beef stock
or more wine |
|
| 453.6 | g |
tomatoes, canned
italian style tomatoes, cut up, with juice |
|
| 2.5 | ml |
basil
dried, crushed |
*
|
| 1.3 | ml |
thyme
dried, crushed |
*
|
| 2 | each |
bay leaves
|
*
|
| 2 | each |
parsley sprigs
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Combine onion, carrot, celery, butter and garlic in large heavy casserole or Dutch oven.
Cook over medium heat 8 to 10 minutes.
Add 2 strips lemon peel and remove from heat. Dredge veal pieces in flour, shaking off any excess.
Heat oil in skillet over medium high heat. Brown veal on all sides.
Arrange on top of vegetables in casserole. Tip skillet and draw off nearly all fat with spoon.
Add wine and boil briskly about 3 minutes, scraping up any brown bits stuck to pan.
Pour over veal. Add broth, tomatoes and juice, basil, thyme, bay leaves and parsley.
Season to taste with salt and pepper.
Broth should come up to top of veal pieces. If not, add more. Bring to gentle boil.
Cover tightly and bake at 350℉ (180℃) about 2 hours, carefully turning and basting veal every 20 minutes.
Garnish top with more strips of lemon peel.
