Osso Buco With Homemade Pesto

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READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • HOMEMADE PESTO: Combine basil, oil, grated Parmesan cheese and garlic in mini processor and blend until almost smooth. Season pesto to taste with salt and pepper.
  • OSSO BUCO: Preheat oven to 325*.
  • Heat oil in large wide ovenproof pot over medium-high heat.
  • Sprinkle veal all over with salt and pepper. Add veal to pot in single layer and cook until brown, turning occasionally, about 8 minutes.
  • Transfer veal to large plate.
  • Add chopped vegetables and garlic to pot; saute until beginning to color, about 10 minutes.
  • Add wine and boil until reduced to glaze, stirring often, about 4 minutes.
  • Add tomatoes, chicken broth, beef broth, pesto, bay leaves, and thyme; stir sauce to blend.
  • Return veal and any juices to pot, arranging veal in single layer. Bring to boil, cover pot and place in oven.
  • Braise veal until very tender, about 1 hour 45 minutes.
  • Tilt pot; spoon fat from surface of pot.
  • Season sauce to taste with salt and pepper.
  • Divide shanks among plates; spoon sauce over and serve. (May be served as is or over egg noodles if desired).
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