Veal Osso Buco
Lightly coat veal shanks with flour. Heat 1½ teaspoons oil in stockpot over medium heat until hot. Brown half of veal shanks on all sides; remove from stockpot. Repeat with remaining 1-1/2 teaspoons oil and shanks. Pour off drippings. Season with salt and pepper, as desired.
Add onion, carrot and celery to stockpot; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add wine; cook and stir 2 to 3 minutes or until browned bits attached to stockpot are dissolved. Cook an additional 5 to 8 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in tomatoes.
Return veal to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until veal is fork-tender.
Meanwhile, prepare gremolata. Place parsley, orange peel and garlic in food processor or blender container. Cover; process until finely chopped, stopping and scraping side of container as needed. Cover and refrigerate until ready to use.
Remove cross cuts. Cut meat from bones; set aside. Skim fat from cooking liquid. Bring cooking liquid to a boil and cook 5 to 10 minutes or until reduced to 2 cups. Season with salt, as desired. Return veal to cooking liquid. Serve with creamy polenta; garnish with gremolata.
Ingredients
Directions
Lightly coat veal shanks with flour. Heat 1½ teaspoons oil in stockpot over medium heat until hot. Brown half of veal shanks on all sides; remove from stockpot. Repeat with remaining 1-1/2 teaspoons oil and shanks. Pour off drippings. Season with salt and pepper, as desired.
Add onion, carrot and celery to stockpot; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add wine; cook and stir 2 to 3 minutes or until browned bits attached to stockpot are dissolved. Cook an additional 5 to 8 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in tomatoes.
Return veal to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until veal is fork-tender.
Meanwhile, prepare gremolata. Place parsley, orange peel and garlic in food processor or blender container. Cover; process until finely chopped, stopping and scraping side of container as needed. Cover and refrigerate until ready to use.
Remove cross cuts. Cut meat from bones; set aside. Skim fat from cooking liquid. Bring cooking liquid to a boil and cook 5 to 10 minutes or until reduced to 2 cups. Season with salt, as desired. Return veal to cooking liquid. Serve with creamy polenta; garnish with gremolata.
Recipe and photography courtesy of National Cattlemen’s Beef Association.