Saucepan@saucepan · Shared this recipeFollowItalian · dinnerOssobuco Milanese (Braised Veal Shanks)Tender veal shanks braised in a rich tomato and white wine sauce, topped with zesty gremolata.total3 hr 10 minprep10 mincook3 hrservings4Original recipe on insidetherustickitchen.comKeep this recipeAdd a copy of Ossobuco Milanese (Braised Veal Shanks) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings4 bone in veal shanks, about 1 inch/2.5cm thick1 tbsp flour, for dredging1 carrot, finely chopped1 celery stalk, finely chopped1 onion, finely chopped2 clove garlic, finely chopped1 bay leaf2 sprigs rosemary3 tbsp tomato paste, tomato puree UK2 cup chicken stock ), (500ml1 cup white wine ), (125mlSalt and pepper, to taste1 tbsp olive oilgremolata ), (finely chopped parsley, lemon and garlic for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: Sprinkle the veal shanks with salt and press it into it so it sticks. Put the flour on a plate and dust all sides of the veal shanks in flour, shaking off any excess.2Step 2: Heat 1-2 tbsp of olive oil in a large skillet or Dutch oven. Once hot, brown the veal on both sides. Remove and set aside on a plate.3Step 3: To stop the ossobuco from falling apart while it cooks you can tie each piece with kitchen string. This is only necessary for presentation purposes and doesn't affect the flavour.4Step 4: Heat more olive oil in the same pan you browned the veal if necessary then add the finely chopped carrot, celery and onion. Saute the vegetables on a medium heat until softened but not browned. Add the garlic and saute for 1 more minute.5Step 5: Next, add the white wine and reduce the liquid by half. Add the chicken stock and tomato paste and stir to combine.6Step 6: Add the herbs and place the veal back into the pan with the sauce. Cover with a lid and simmer gently for 2 hours.7Step 7: After 2 hours, remove the lid and simmer uncovered for 30 minutes until the sauce has reduced and thickened slightly.8Step 8: Serve topped with gremolata.getsaucepan.com/r/cf586ce2-5348-4005-992f-d7e2da4d64b1 · Original: https://www.insidetherustickitchen.com/ossobuco/
