Veal Shanks for Osso Bucco
Veal shanks are a tougher piece of meat that can be transformed into a mouth-watering, fall off the bone meal. Plan ahead as this dish will need 3-4 hours of cooking time.
|Veal shanks about 1 1/2 inches thick|
Start with some nice center cut pieces of veal shank about 1.5 inches thick, if you like them thicker, just add a little to the cooking time. Preheat three tablespoons of vegetable oil in a large dutch oven on top of the stove. While the oil is heating lightly dredge your veal shanks in all purpose flour. Add the shanks to the oil when it begins to smoke. Brown the veal on all sides and remove from pan. Next add chopped onion,carrots,garlic, and celery. Season with salt and pepper. cook for about 5 minutes. Next return the shanks to the pan and add your choice of white or red wine, chicken or beef stock. I would reccomend using a white wine with the chicken stock,and a red wine with the beef stock. Use enough liquid to almost completely cover the veal shanks. The actual amount of liquid you need will depend on the size of your dutch oven. Also I prefer to use more stock and less wine which is why I dont give specific amounts. Use your own judgement on these amounts. Now add two or three tablespoons of tomato paste, a sprig of fresh thyme,a sprig of fresh rosemary, and 1 bay leaf. Cover and bring to a simmer. At this point I prefer to add the dutch oven to a preheated 300 degree F. oven for about 3 hours.
More Veal shank recipes: