Osso Buco a la Milanaise

Total Time:
2 hr
Prep:
15 min
Cook:
1 hr 45 min

Yield:
6 servings

Ingredients
  • 2 1/2 pound veal shanks, cut into 1 1/2-inch thick sections
  • Salt and pepper
  • Flour, for dredging
  • 1/4 cup olive oil
  • 3/4 cup chopped onions
  • 1/4 cup chopped carrots
  • 1/4 cup chopped celery
  • 1 cup white wine
  • 1 cup chopped tomatoes, with juices
  • 3 cups brown stock
  • 1 bay leaf
  • 1 sprig thyme
  • 2 garlic cloves
  • Chopped parsley and lemon wedges, for garnish
Directions
  • Generously season the veal shanks on all sides with salt and pepper. Dredge lightly in flour, shake off excess. Heat 1/4 cup olive oil in a large Dutch oven. Brown the shanks on both sides until golden, you may need to do this in batches.

  • Remove all the shanks from the Dutch oven, and add the onions, carrots, and celery, cook for 2 minutes, stirring occasionally. Add the wine, tomatoes, stock, bay leaf, thyme, and garlic. Place the seared shanks back into the Dutch oven. Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours. Adjust seasonings, and serve with chopped parsley and lemon wedges.


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    Osso Buco

    Recipe courtesy of Sandra Lee