Osso Buco Milanese

Submitted by Chef at Large

"Great Italian Classic, a flavourful stew with Veal Shanks"

 

• Ready In: 2hrs 20mins
• Ingredients: 18
• Serves: 6

ingredients

• 1⁄4 cup all-purpose flour (60ml)
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon salt
• 6 veal shanks, 1/2lb (250g)
• 1⁄3 cup olive oil (75ml)
• 3 tablespoons butter
• 1 (19 ounce) can Italian plum tomatoes, drained and chopped coarsely
• 2 large carrots, peeled and sliced
• 1 large onion, diced
• 2 celery ribs, sliced
• 1 1⁄2 cups dry white wine (375ml)
• 1 tablespoon garlic, chopped (15ml)
• 2 bay leaves, crushed
• 1 tablespoon dried marjoram (45ml)
• 1 tablespoon dried basil (45ml)
• 1 cup fresh parsley, chopped (250ml)
• 1 lemon, rind of, grated
• 1 1⁄2 cups chicken broth

directions

1. In a plastic bag, combine the flour, salt and pepper. Add the veal shanks and coat them with the flour mixture.
2. Heat oil in a large frying pan over medium-high heat and brown the veal on both sides.
3. Remove the veal, and reduce the heat.
4. Add butter, carrots, onion, celery, bay leaves, marjoram, basil, parsley, lemon rind and saute for 5 minutes.
5. Add wine and continue cooking for 5 minutes more.
6. Stir in tomatoes and broth.
7. Place veal in a casserole with the sauce and bake, covered, at 325 degrees F for 2 hours.
8. Note, if you have fresh basil or marjoram, you can use 3 tablespoons, finely chopped.