Osso Buco Milanese
Created by lazyme on February 20, 2015
- Servings: 6
- Prep Time: 20m
- Cook Time: 2h
- Recipe #17501
Ingredients
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 3 pounds veal shanks (6 shanks, 1/2-pound each)
- 1/3 cup olive oil
- 3 tablespoons butter
- 2 large carrots (peeled and sliced)
- 1 large yellow onion (diced)
- 2 stalks celery (sliced)
- 1 tablespoon garlic, chopped
- 2 bay leaves, crushed
- 3 tablespoons fresh marjoram (or 1 tablespoon dried)
- 1 cup fresh chopped parsley
- 1 rind lemon
- 1 1/2 cups dry white wine
- 1 can (19 ounce) plum tomatoes (Italian Plum Tomatoes, drained, coarsely chopped)
- 1 1/2 cups chicken broth
- FOR GREMOLATA
- 4 teaspoons chopped fresh parsley
- 2 teaspoons lemon zest
- 1 clove garlic, finely chopped
How to Make
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Step 1: Combine flour, salt and pepper in a plastic bag. Add veal shanks and coat with flour mixture.
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Step 2: Heat oil in a large skillet and brown veal on both sides.
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Step 3: Remove veal from skillet, reduce heat and add butter, carrots, onion, celery, garlic, bay leaves, marjoram, basil, parsley and lemon rind. Saute for 5 minutes.
How to Make
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Step 4: Add wine and continue cooking for 5 minute more.
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Step 5: Stir in tomatoes and broth.
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Step 6: Place veal in a casserole with the sauce and bake, covered, at 325F for 2 hours.
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Step 7: Garnish with gremolata.