Osso Buco Italian Braised Veal Shanks Recipe

Osso Buco Recipe Giada De Laurentiis Food Network

WEBJul 22, 2015 · In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned …

1. Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
2. For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
3. In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
4. In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

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Ossobuco alla Milanese (Braised Veal Shanks)

WEBJan 1, 2024 · Preheat the oven to 170 C / 340 F. Season the ossobuco with one teaspoon of salt by rubbing the salt all over the shanks. Dust the …

Rating: 5/5(1)

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Italian Osso Buco (Braised Veal Shanks) Julia's Album

WEBNov 10, 2018 · Instructions. Season osso buco (veal shanks) with salt. Heat olive oil in a large skillet. Add the veal shanks and cook for about …

1. Season osso buco (veal shanks) with salt. Heat olive oil in a large skillet. Add the veal shanks and cook for about 2 minutes total on high heat, turning once, until golden-browned. Remove the veal to a plate.
2. To the same skillet add diced onion, carrots, garlic. Saute on medium heat briefly.
3. Add white wine and water, add chicken bullion cubes, mix everything on high heat until chicken bullion cubes dissolve. Add diced tomatoes, tomato paste, stir in. Add fresh thyme and stir in.
4. Return veal shanks to the skillet. Note: If you like, at this point you can use a kitchen string to tie around each veal shank which will help to hold it together during the 2 hour cooking time. However, using the kitchen string is optional.

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