braised veal shanks

Classic Italian Osso Buco recipe - stew made with veal shanks cooked in tomato sauce and white wine.&nbsp; Osso Buco is traditionally topped with Gremolata - an easy-to-make condiment made with parsley, lemon zest, and garlic.&nbsp; Serve these veal shanks over creamy polenta or saffron risotto (Risotto Alla Milanese).

Italian Osso Buco (Braised Veal Shanks)

lb veal shanks ((2 fillets of osso buco))

salt

olive oil

onion (, diced)

carrot (, peeled, diced)

garlic (, minced)

dry white wine

water

chicken bouillon

thyme

14.5 oz tomatoes (, diced, from the can)

tomato paste

parsley (, chopped)

Season osso buco (veal shanks) with salt.  Heat olive oil in a large skillet.  Add the veal shanks and cook for about 2 minutes total on high heat, turning once, until golden-browned.   Remove the veal to a plate.

To the same skillet add diced onion, carrots, garlic.&nbsp;&nbsp;Saute on medium heat briefly.

Add white wine and water, add chicken bullion cubes, mix everything on high heat until chicken bullion cubes dissolve. Add diced tomatoes, tomato paste, stir in. Add fresh thyme and stir in.

Return veal shanks to the skillet.&nbsp; Note:&nbsp; If you like, at this point you can use a kitchen string to tie around each veal shank which will help to hold it together during the 2 hour cooking time.&nbsp; However, using the kitchen string is optional.&nbsp;

Make sure the veal shanks sink in the sauce and touch the bottom of the skillet, with the sauce rising to the sides of each veal shank.&nbsp;

Place 2 large whole sprigs of rosemary around Osso Buco veal, and sink them in the sauce. You will later remove them so keep them whole. Cover with lid.

Simmer for 2 hours, occasionally checking to make sure the heat is low enough and that the liquid does not evaporate too much and to check on the softness of the veal.  In the end, the liquid should be reduced.  If not, increase heat until the sauce reduces and thickens.

Season with salt if needed.&nbsp; Top veal with chopped parsley and garlic.

Traditional Ossobuco alla Milanese (Milan style veal shanks) braised in an incredible tomato and white wine sauce until the meat is extra tender and falling off the bone. Served with Risotto alla Milanese and topped with zesty gremolata it&#039;s the ultimate comforting meal.

Ossobuco Milanese

flour (for dredging)

carrot (finely chopped)

celery (finely chopped)

onion (finely chopped)

garlic (finely chopped)

bay leaf

rosemary

tomato paste (tomato puree UK)

chicken stock ((500 milliliters))

white wine ((125 milliliters))

Salt and pepper (to taste)

gremolata ((finely chopped parsley, lemon and garlic for serving))

Sprinkle the veal shanks with salt and press it into it so it sticks. Put the flour on a plate and dust all sides of the veal shanks in flour, shaking off any excess.

Heat 1-2 tbsp of olive oil in a large skillet or Dutch oven. Once hot, brown the veal on both sides. Remove and set aside on a plate.

To stop the ossobuco from falling apart while it cooks you can tie each piece with kitchen string. This is only necessary for presentation purposes and doesn’t affect the flavour.

Optional step - presentation only

Heat more olive oil in the same pan you browned the veal if necessary then add the finely chopped carrot, celery and onion. Saute the vegetables on a medium heat until softened but not browned. Add the garlic and saute for 1 more minute.

Next, add the white wine and reduce the liquid by half. Add the chicken stock and tomato paste and stir to combine.

Add the herbs and place the veal back into the pan with the sauce. Cover with a lid and simmer gently for 2 hours.

After 2 hours, remove the lid and simmer uncovered for 30 minutes until the sauce has reduced and thickened slightly.

Serve topped with gremolata.

Make the sauce

https://mediavine-res.cloudinary.com/video/upload/t_original/v1621270983/jaxcslas2gpjmvcs49rt.mp4

Traditional Ossobuco alla Milanese (Milan style veal shanks) braised in an incredible tomato and white wine sauce until the meat is extra tender and falling off the bone. Served with Risotto alla Milanese and topped with zesty gremolata it's the ultimate comforting meal.

Ossobuco

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Top 2 braised veal shanks recipes from across the web

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Italian Osso Buco (Braised Veal Sha...

Ossobuco Milanese

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