Recipe courtesy of Timothy Hallama
Show: The Best Of
Save Recipe Print
Total:
4 hr 10 min
Prep:
10 min
Cook:
4 hr
Yield:
4 servings

Ingredients

Directions

First season the meat with olive oil, salt and fresh ground black pepper, then in a smoking hot cast iron pan sear both sides of the shank. Remove the veal and set aside. Add in the mirepoix, garlic, anchovy and tomato paste, caramelize all the ingredients together, add the Barolo to the pan to deglaze. Add the veal stock to the pan and reduce by 1/4. When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan, add the diced tomato and parsley. Cover first with plastic wrap then with aluminum foil, place in a 325 degree oven for 3 1/2 hours. Check for fork tenderness. Garnish with the gremolata and shaved, roasted parsnips and carrots. Gremolata: Chopped parsley, lemon zest, bread crumbs, anchovy

For the Sauce: Reduce braising liquid by 1/4, season and pour over shanks.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Osso Buco

Recipe courtesy of Sandra Lee

Osso Buco

Recipe courtesy of Giada De Laurentiis

Veal Piccata with Parsley and Capers

Recipe courtesy of Sandra Lee

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Veal Osso Buco

Recipe courtesy of Stuart O'Keeffe

Veal Osso Buco

Recipe courtesy of Timothy Hallama

Osso Buco

Recipe courtesy of Anne Burrell

Osso Buco

Recipe courtesy of The Venetian Las Vegas

Osso Buco

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.