Osso Buco alla Milanese

Recipe-15111

Ingredients in this Recipe

  • 1 bay leaf
  • 1 celery stalk with leaves, chopped into ½ inch pieces
  • 1 cup chopped peeled tomatoes, fresh or canned, with their juice
  • 1 cup dry white wine or dry white vermouth
  • 1 medium carrot, chopped into ½ inch pieces
  • 1 medium yellow onion (about 6 ounces), chopped into ½ inch pieces
  • 1 small fennel bulb (about 12 ounces), trimmed, cored, and chopped into ½ inch pieces
  • 1 teaspoon grated lemon zest
  • 1 ½ teaspoons chopped fresh marjoram or ½ teaspoon dried
  • 2 strips orange zest, removed with a vegetable peeler (each about 3 inches by ¾ inch)
  • 2 tablespoons chopped flat leaf parsley
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 4 meaty veal shanks, each 2 to 2 ½ inches thick (3 to 3 ½ pounds total)
  • All purpose flour for dredging (about ½ cup)
  • Coarse salt and freshly ground black pepper
  • ½ cup veal or chicken stock, homemade, or store bought

Recipe Preparation

See Full Recipe at Cookstr

Comments

Share this Recipe


Users Who Saved this Recipe