Include in Print View:

Osso-Buco-Alla-Milanese-Braised-Veal-Shanks-Milan-Style

Osso Buco Alla Milanese (Braised Veal Shanks, Milan Style recipe image
This Italian dessert features Finely Chopped Onion 1 1/2 c Beef Broth Or More Wine, Finely Chopped Carrot 1 lb Can Italian Tomatoes, Finely Chopped Celery Cut Up, With Juice, Butter Or Margarine 1/2 teaspoon Dried Basil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 141.0
Description
This Italian dessert features Finely Chopped Onion 1 1/2 c Beef Broth Or More Wine, Finely Chopped Carrot 1 lb Can Italian Tomatoes, Finely Chopped Celery Cut Up, With Juice, Butter Or Margarine 1/2 teaspoon Dried Basil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cups Finely Chopped Onion
  • 1 1/2 cups Beef Broth Or More Wine
  • 2/3 cups Finely Chopped Carrot
  • 1 lbs Can Italian Tomatoes
  • 2/3 cups Finely Chopped Celery Cut Up, With Juice
  • 1/4 cups Butter Or Margarine
  • 1/2 teaspoons Dried Basil, Crushed
  • 1 teaspoons Minced Garlic
  • 1/4 teaspoons Dried Thyme, Crushed
Directions
  1. 1
    Lemon
  2. 2
    Peel ,
  3. 3
    Cut In Strips 2 Bay Leaves 2 Veal Shanks * 2 Parsley Sprigs 3/4 c Flour Salt 1/2 c Oil Freshly Ground Black Pepper 1 c Dry White Wine * Veal shanks should be sawed into 8 pieces about 2 inches long.
  4. 4
    ~Combine onion, carrot, celery, butter and garlic in large heavy casserole or Dutch oven.
  5. 5
    Cook over medium heat 8 to 10 minutes.
  6. 6
    Add 2 strips lemon peel and remove from heat.
  7. 7
    Dredge veal pieces in flour, shaking off any excess.
  8. 8
    Heat oil in skillet over medium high heat.
  9. 9
    Brown veal on all sides.
  10. 10
    Arrange on top of vegetables in casserole.
  11. 11
    Tip skillet and draw off nearly all fat with spoon.
  12. 12
    Add wine and boil briskly about 3 minutes, scraping up any brown bits stuck to pan.
  13. 13
    Pour over veal.
  14. 14
    Add broth, tomatoes and juice, basil, thyme, bay leaves and parsley.
  15. 15
    Season to taste with salt and pepper.
  16. 16
    Broth should come up to top of veal pieces.
  17. 17
    If not, add more.
  18. 18
    Bring to gentle boil.
  19. 19
    Cover tightly and bake at 350F (177&# 194;°C) about 2 hours, carefully turning and basting veal every 20 minutes.
  20. 20
    Garnish top with more strips of lemon peel.
  21. 21
    (C) 1992 The Los Angeles Times

Nutrition Facts

Servings 4

Amount Per Serving
Calories 141.0kcal
% Daily Value *
Total Fat 10.6g17%
Saturated Fat 3.3g17%
Cholesterol 0.0mg0%
Sodium 198.4mg9%
Total Carbohydrate 11.3g4%
Dietary Fiber 2.8g12%
Sugars 4.9g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: alla, baking, basil, beef, boiling, braised, broth, buco, butter, carrot, celery, chopped, crushed, cut, dessert, dried, finely, garlic, italian, juice
Read it online: https://www.chefs-mate.com/recipe/osso-buco-alla-milanese-braised-veal-shanks-milan-style/