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Osso Buco Milanese

Source of Recipe


Tyler Florence -- Show: Food 911



List of Ingredients



• 1/2 cup flour
  
• Salt and pepper to taste
  
• 4 pieces of veal shank with bone, cut 3 inches thick
  
• 3 T olive oil
  
• 3 T butter
  
• 1 onion, chopped
  
• 1/2 C celery chopped
  
• 1/2 C carrots chopped
  
• 4 cloves garlic, coarsely chopped
  
• 2 bay leaves
  
• 3 T fresh Italian parsley, finely chopped
  
• 1 C dry marsala wine
  
• 2 C veal or chicken stock
  
• 2 T tomatoes, peeled, seeded and chopped (I used canned in the winter)
  






Instructions



1. Season flour with salt and pepper in a large shallow platter. Dredge the veal shanks in the mixture and tap off any excess.
   
   
2. In large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides turning on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
   
   
3. Add onion, clelery, carrots, garlic bay leaves, and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heal to high, add the wine and deglaze the pan.
   
   
4. Return shanks to pan, add the stock and tomatoes. Drizzel with a touch of olive oil.
   
   
5. Reduce the heat to low, cover and cook for about 1-1/2 to 2 hours -- you want the meat to be tender.
   
   
6. Baste the meat a few times during the cooking. Remove the cover, continue to simer for 10 minutes to reduce the sauce a bit.
   
   
7. Enjoy!
   
   






Final Comments


Serve with Gremolata-- adds brightness and freshness. Risotto or orzo is a nice side dish too!

Grated rind of one lemon
Grated rind of one orange
2 garlic clover, minced
2 T fresh Italian parsley, chopped

Smash it all together and serve on top of the veal.