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Category: Beef
Prep Time: Cook Time: Total Time:
Kosher salt
Cracked pepper
4 pounds veal shanks. Rinsed and dried
3/4 cup all-purpose flour
4 tablespoons olive oil
1 cup dry white wine
4 tablespoons fresh lemon juice
1 quart chicken stock, homemade of store-bought organic chicken broth (I used Swanson’s)
1/4 cup loosely packed Italian parsley, chopped fine
Zest of 1 lemon
Salt and pepper the veal shanks lightly on both sides. Dredge in flour and set aside.
For 3 minutes, heat a skillet large enough to hold all 4 pieces of beef (veal). Add the oil and swirl it around the pan. Add the beef (veal) and saute it for 4 to 5 minutes on each side. Add the wine and cook until the wine is reduced by half. Add the lemon juice and the chicken stock. Cover, and bring to just under a boil. Reduce heat to a low simmer. Simmer the meat for 2 hours, turning it after 1 hour. Remove the lid, raise the heat to medium, and cook until the liquid is reduced to about 1 1/2 cups. The meat is cooked when you can insert a fork easily right through the meat; it should literally be falling off the bone.
Sprinkle on chopped parsley and lemon zest before serving.
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OSSO BUCCO
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Category: Beef
Prep Time: Cook Time: Total Time:
Kosher salt
Cracked pepper
4 pounds veal shanks. Rinsed and dried
3/4 cup all-purpose flour
4 tablespoons olive oil
1 cup dry white wine
4 tablespoons fresh lemon juice
1 quart chicken stock, homemade of store-bought organic chicken broth (I used Swanson’s)
1/4 cup loosely packed Italian parsley, chopped fine
Zest of 1 lemon
Salt and pepper the veal shanks lightly on both sides. Dredge in flour and set aside.
For 3 minutes, heat a skillet large enough to hold all 4 pieces of beef (veal). Add the oil and swirl it around the pan. Add the beef (veal) and saute it for 4 to 5 minutes on each side. Add the wine and cook until the wine is reduced by half. Add the lemon juice and the chicken stock. Cover, and bring to just under a boil. Reduce heat to a low simmer. Simmer the meat for 2 hours, turning it after 1 hour. Remove the lid, raise the heat to medium, and cook until the liquid is reduced to about 1 1/2 cups. The meat is cooked when you can insert a fork easily right through the meat; it should literally be falling off the bone.
Sprinkle on chopped parsley and lemon zest before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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