Osso buco Recipe by Ina Garten is heaven. Bring the cheesecloth and put the bay leaf with rosemary and thyme into it. Keep them together using twine. Use the paper towels to properly dry the veal shanks. You need properly dried veal shanks so that they will be cooked properly and get a good brown color. Then you need to season and coat the shanks.
Directions. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed.. Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste. Serve the pasta on plates topped with the veal.
Directions. Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal in the egg. Remove, letting the excess egg drip off.
Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown.