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Recipes from the Grapevine Cottage
Veal Osso Buco
First, season the meat with salt and fresh ground black pepper, then dredge in the flour. Add some olive oil to a large skillet and sear both sides of the shank over high heat. Remove the veal and set aside. Reduce the heat to medium-high, add a little more olive oil and then add the garlic, onion, carrots, celery, anchovy and tomato paste and sauté until the onions are almost caramelized. Add the wine, veal stock and diced tomatoes to the pan and reduce by 1/4. When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan. Cover with aluminum foil, place in a 325 degree oven for about 3 hours. Check for fork tenderness.
For the Sauce: Skim any fat from the remaining braising liquid and purée to incorporate the solids, season and pour over shanks.
October 17, 2012
Grapevine Cottage Zionsville • 61 South Main Street • Zionsville, Indiana 46077 • (317) 733-1010
Grapevine Cottage Fishers • 8235 East 116th Street • Fishers, Indiana 46038 • (317) 288-5316
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