Osso Bucco a la Milasese

Summary

Yield
Servings
SourceJanne Dean
Prep time
2 hours
Cooking time
Total time
2 hours

Description

An Italian favourite!

Ingredients

6  
veal shank ((piece); about 2 inches in diameter)
1 cup
white wine
4 tablespoons
butter
1 cup
beef broth
1⁄2 cup
onion (finely chopped)
1 can
plum tomatoes (28 oz (828 mL) can)
1⁄4 cup
celery (finely chopped)
4 cloves
garlic
1⁄4 cup
carrot (finely chopped)
1 teaspoon
basil
   
flour
   
black pepper (to taste)
   
salt (to taste)
1 tablespoon
lemon peel (chopped)
1⁄4 cup
parsley (finely chopped)

Instructions

1. Combine 2 cloves garlic, lemon zest and parsley to make the gremolata 1. Melt butter in large casserole dish and sauté vegetables for 10 minutes. 2. Dredge veal in flour. 3. Heat oil in skillet and brown veal on all sides in hot oil. 4. Remove veal from pan and add to casserole. 5. Remove excess fat from skillet and deglaze with white wine. 6. Pour juices over veal. 7. Add beef stock, tomatoes, garlic and basil to casserole dish. 8. Cover and simmer for 1+1/2 hours or until it is tender. 9. Remove veal and place on heated platter. 10. Spoon off any visible fat from sauce. 11. Taste and season with salt and pepper as desired. 12. Pour sauce over shanks. 13. If desired, combine finely chopped garlic, lemon zest and parsley to make gremolata. Sprinkle the veal with gremolata or serve them separately. *[˚C]: Celsius *[˚F]: Fahrenheit
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