Osso Buco Milanese Recipe

Braised Veal Shanks/Osso Buco Milanese Recipe

Shanks are second grade cuts, which are from the toughest parts of the animal, they are generally suited to slow, moist cooking.
Braising veal shanks is very popular because the meat becomes very tender. It should not fall of the bone.

2 Veal shanks about 8 oz. each and about 6 inches in diameter and at least 1-1/1 inches thick
2 oz. AP Flour
1 oz. EV Olive oil
2 oz. sweet butter
½ Onion, small dice
3 cloves Garlic, minced
1 large Carrot, small diced
2 Celery Stick, small diced
1 Bay Leaf
4 sprigs Italian Parsley
Sea Salt
Black Pepper
1 oz. EV Olive oil
2 oz. diced tomatoes either fresh or canned
3 oz. white wine
2 cups Beef stock

1. Tie the veal shanks if pieces are loose from the shank. Peel and dice the onion, carrots and celery. Chop the parsley. Preheat the oven to 350°F .
2. Heat the oil in a thick bottomed skillet, then add butter. Season and dredge the veal shanks in flour. Sear until brown both sides. Remove from the pan once browned and reserve.
3. Add the onion and garlic to the pan and sweat for 2 minutes Add the other vegetables and sweat. Add the diced tomato Deglaze with the wine. Add the parsley and return the veal to the pan.
4. Add the stock, bring to a simmer and put a lid on. Cook in the oven at 350°F for 30 minutes or until tender. Serve with rice is desired. Garnish with Gremolata: 1 tbsp minced garlic, 1 tsp lemon zest, 1 tsp chopped Italian parsley, 1 tsp chopped pine nuts optional)

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