Osso Buco

Braised Veal Shanks

Preheat oven to 375 degrees.

5-6 veal shanks, 2″ thick, towel dried.

A shallow dish of flour to dredge.

Coarsely chop-2 carrots, 3 celery stalks, 2 leeks, 1 small onion.

Peel and section a large orange.

Also on hand.
3 tbs. tomato paste.
1 cup dry white wine.
3 cups chicken stock, olive oil.

In a large stock pot, dredge veal shanks in flour on all sides, shake off excess flour.

Brown flour-dredged veal shanks in olive oil on all sides. Set aside in bowl.

Brown carrots, small onion, celery.

Add the tomato paste and after browning it up in the middle of the pot, stir into the veggies.

Add the white wine and boil to 1/3 reduction.

Add back the veal shanks.

Add the orange sections and leeks. Stir.

Season with 1/4 tsp. cloves, 4 cloves mashed garlic, 1 tsp. thyme, ground black pepper, salt to taste.

Add the chicken stock and bring to boil. Cover.

Bake in oven for 1 1/2 hours.

Uncover. Bake for another 1/2 – 1 hour until thickens.

Serve with horseradish mashed potatoes.

One thought on “Osso Buco

  1. Pingback: ToPaz – Side Trek . NYC

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s