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Milanese Osso Buco

Serves 4
Cook Time Approximately 45-60 minutes

6 T. Butter
1/2 onion, chopped
4 osso buco (2" thick rounds of veal shank)
all purpose flour for dusting
5 T. dry white wine
3/4 c. Organic Vegetable Broth
1 celery stalk, chopped
1 carrot, chopped
2 T. Italian Concentrate Tomato Paste
Trapani Sea Salt
Ground Tellicherry Peppercorns

For the Gremolata
thinly pared rind of 1/2 lemon, finely chopped
handful of flat leaf parsley, finely chopped
1 clove of garlic, minced (optional)

Melt the butter in a pan, add onion. Cook over low heat, stirring occasionally for 5 minutes. Dust the veal with flour, add to the pan and cook over high heat, until browned all over. Season with Trapani Salt and Tellicherry Pepper, cook a few minutes more. Add wine and cook until evaporated. Add Organic Vegetable Broth, celery andcarrot. Lower heat, cover and simmer for 30 minutes, adding more stock if necessary. Mix Italian Tomato Paste with 1 tablespoon of hot water and stir into pan. Prepare the gremolata by combining the lemon rind, garlic (if desired) and parsley and then adding to veal. Turn carefully and cook 5 minutes more. Serve with Risotto alla Milanese.

Recipe adapted from "The Silver Spoon" cookbook
Photo courtesy of www.finecooking.com

Products suggested for this recipe:

Italian Double Concentrate Tomato Paste
Thick, rich tomato flavor concentrated in just a teaspoon.
From $3.75


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Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


More Details