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Ossobucco

Ossobucco recipe image
This Mediterranean main features Veal Shanks 2 ea Carrots, chopped, All purpose flour 1 ea Stalk celery, chopped, Butter 1 ea Clove of Garlic. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. 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: Intermediate
Servings: 6
Calories: 678.6
Description
This Mediterranean main features Veal Shanks 2 ea Carrots, chopped, All purpose flour 1 ea Stalk celery, chopped, Butter 1 ea Clove of Garlic. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 whole Veal Shanks
  • 2 whole Carrots, chopped
  • 1/2 cups All purpose flour
  • 1 whole Stalk celery, chopped
  • 4 tablespoons Butter
  • 1 whole Clove of Garlic, chopped
  • 1/4 cups Olive oil
  • 1 cups White wine
  • 1 ds Salt
  • 1 cups Chicken and beef stock
  • 1 ds Ground Pepper
  • 2 whole Bay leaves
  • 1 whole Large Onion, chopped
Directions
  1. 1
    Dredge veal shanks in flour and saute in a mixture of butter and oil in large, heavy frying pan.
  2. 2
    Season with salt and pepper and transfer to three-quart casserole.
  3. 3
    Use pan drippings and frying pan, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned.
  4. 4
    Add wine and boil until it almost evaporates.
  5. 5
    Add stock and simmer for five minutes.
  6. 6
    Season with salt and pepper and pour mixture evenly over meat in casserole.
  7. 7
    Add bay leaves, one at each side of the casserole.
  8. 8
    Cover and bake on middle rack of oven pre-heated to 300 degrees for 1 1/2 hours.
  9. 9
    Five minutes before end of Gremolata Topping
  10. 10
    Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic.
  11. 11
    Wanda Calcagni says the tradition in her region of Emilia Romagna in north-east Italy is to accompany this veal dish with short-grain rice that's fried in butter and olive oil and simmered in meat stock.
  12. 12
    Sometimes she serves it with fettucine with butter and Parmesan cheese.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 678.6kcal
% Daily Value *
Total Fat 37.3g58%
Saturated Fat 13.3g67%
Cholesterol 153.8mg52%
Sodium 97706.6mg4072%
Total Carbohydrate 41.1g14%
Dietary Fiber 7.5g30%
Sugars 1.8g
Protein 47.4g95%

* 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: baking, bay, beef, boiling, butter, carrots, celery, chicken, chopped, clove, flour, frying, garlic, ground, large, leaves, main, mediterranean, oil, olive
Read it online: https://www.chefs-mate.com/recipe/ossobucco/