Osso BucoAdd To My Recipes
2 hours 5 minutes
3 veal shanks
Gefen Table Salt
Gefen Potato Starch, for dredging
3 tablespoons Bartenura Olive Oil
1 small onion, diced
1 carrot, sliced
1 celery stalk, sliced
3 cloves garlic, sliced
1 cup white wine
3 and 1/2 cups Manischewitz Chicken Broth or other chicken stock
1 (15-ounce) can diced tomatoes
1 tablespoon Tuscanini Tomato Paste
2–3 fresh sprigs of thyme and/or rosemary
1 bay leaf
chopped parsley for garnish
Preheat oven to 350 degrees Fahrenheit.
Pat the veal shanks dry with a paper towel.
With cooking twine, wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with salt and pepper. Dredge in the potato starch.
Heat a large Dutch oven over medium-high heat. Pour in two tablespoons of the olive oil. Brown veal shanks on each side for five to six minutes. Transfer to a plate.
Add the remaining tablespoon olive oil to the pot. Add onions, carrots, celery, and garlic and sauté for a few minutes, until the vegetables start to get some color.
Add white wine and cook down for three to five minutes.
Add stock, canned tomatoes, herbs and bay leaf to the pan. Return the veal shanks to the pot. Transfer to oven for two to two and a half hours, until the meat is tender.
To serve, cut the twine and discard it.
If you want to leave this to braise for a few hours, just lower the temperature to 250 degrees Fahrenheit after one hour.
Note: This recipe provided with permission from kosher.com
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