Osso Buco alla Milanese
- All-purpose flour for dredging (about ½ cup)
- 4 meaty veal shanks, each 2 to 2 ½ inches thick (3 to 3 ½ pounds total)
- Coarse salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 1 medium yellow onion (about 6 ounces), chopped into ½-inch pieces
- 1 medium carrot, chopped into ½-inch pieces
- 1 celery stalk with leaves, chopped into ½-inch pieces
- 1 small fennel bulb (about 12 ounces), trimmed, cored, and chopped into ½-inch pieces
- 3 garlic cloves, minced
- 2 strips orange zest, removed with a vegetable peeler (each about 3 inches by ¾-inch)
- 1 ½ teaspoons chopped fresh marjoram or ½ teaspoon dried
- 1 bay leaf
- 1 cup dry white wine or dry white vermouth
- ½ cup veal or chicken stock, homemade, or store-bought
- 1 cup chopped peeled tomatoes, fresh or canned, with their juice
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon minced garlic
- 1 teaspoon grated lemon zest
- Produce
- Bay leaf (1)
- Carrot, medium (1)
- Celery stalk with, leaves (1)
- Fennel bulb (about 12 ounces), small (1)
- Flat-leaf parsley (2 tablespoons)
- Garlic (1 teaspoon)
- Lemon, zest (1 teaspoon)
- Orange, zest (2 strips)
- Tomatoes (1 cup)
- Yellow onion (about 6 ounces), medium (1)
- Meat
- Meaty veal shanks (4)
- Canned Goods
- Veal or chicken stock, homemade, or store-bought (1/2 cup)
- Cooking & Baking
- All-purpose flour (1)
- Garlic cloves (3)
- Olive oil, extra virgin (2 tablespoons)
- Salt and freshly ground black pepper, Coarse (1)
- Dairy
- Butter, unsalted (3 tablespoons)
- Beer, Wine & Liquor
- White wine or dry white vermouth, dry (1 cup)
- Other
- 1 ½ teaspoons chopped fresh marjoram or ½ teaspoon dried
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published January 29, 2012 (11 months ago).
59 people saved this recipe.
