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Recipes brought to you by Avanti Savoia

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Braised Veal Shanks (Ossobuco)

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(Recipe ID: 575)

Serves 6-8

Preparation time: 1 hours; Cook time: 3 hours

Source: Chef Joseph Lowery

In Italian Ossobuco means "bone with a hole in it," which is in reference to the veal shanks used to make the recipe.  This is a slow simmered dish with aromatic vegetables and seasonings.  It is traditionally served with risotto.  It is also really, really delicious!

Ingredients

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  • 1 cup Chopped yellow onion, celery, and carrot
  • 1/4 cup Butter
  • 1 teaspoon Garlic, minced and mashed
  • 2 strips Lemon peel and orange peel each
  • 1/2 cup Olive oil *
  • 8 sections Meaty veal shank about two inches thick
  • 1 cup All-purpose flour
  • 1 cup Dry white wine
  • 2 cups Meat stock
  • 1 1/2 cups Chopped canned tomatoes including juice
  • Pinch of thyme *
  • 2 Bay leaves *
  • 1 tablespoon Basil
  • A few sprigs of parsley
  • Salt and pepper to taste *

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Heat butter in a large skillet and cook onions, carrots and celery over a medium heat about 10 minutes.
  3. Add garlic, lemon, and orange peel and cook another couple of minutes.
  4. Remove from heat and pour vegetable mixture into a casserole pan large enough to hold all the ossobucco ingredients.
  5. Heat the olive oil in the skillet used for the vegetables.
  6. Dredge the meat pieces in the flour and brown the veal pieces on all the sides.
  7. Stand the pieces of veal side by side on top of the vegetables in the casserole pan.
  8. Pour off most off the oil in the skillet, add the white wine and deglaze the skillet.
  9. Stir well and pour the liquid over the meat.
  10. In the same skillet, heat the stock to a boil and add the rest of the ingredients in the casserole.
  11. Add the tomatoes, herbs and seasonings.
  12. Bring casserole to a boil on top of the stove, cover tightly and place in the lower shelf of the oven.
  13. Cook for at least 2 hours at 350 degrees, turning and basting the meat every half hour or so.
  14. Remove the veal pieces to a warm platter and place the casserole on top of the stove.
  15. Boil the sauce until it is thick and creamy.
  16. Pour sauce on meat and serve with Risotto.

 

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