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Main Courses

Milanese Osso Buco

Difficulty:Easy
Prep Time: Minutes
Serves:4
Cook Time:60 Minutes

Ingredients

  • ■   Butter
  • ■   onion
  • ■   osso buco
  • ■   dry white wine
  • ■   beef stock
  • ■   celery stalk
  • ■   carrot
  • ■   Tomato Paste
  • ■   salt
  • ■   4 oz pepper
  • ■   lemon
  • ■   parsley sprig

Description

Ingredients 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. beef stock 1 celery stalk, chopped 1 carrot, chopped 2 T. Tomato Paste salt and pepper For the Gremolata thinly pared rind of 1/2 lemon, finely chopped 1 fresh flat leaf parsley sprig, finely chopped 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 salt and pepper, cook a few minutes more. Add wine and cook until evaporated. Add stock, celery, carrot. Lower heat, cover and simmer for 30 minutes, adding more stock if necessary. Mix tomato paste with 1 Tablespoon of hot water and stir into pan. Prepare the gremolata by combining the lemon rind and parsley, adding to veal. Turn carefully and cook 5 minutes more. Recipe adapted from "The Silver Spoon" cookbook, photo from FineCooking.com

  • 1. Melt the butter in a pan, add onion.
  • 2. Cook over low heat, stirring occasionally for 5 minutes.
  • 3. Dust the veal with flour, add to the pan and cook over high heat, until browned all over.
  • 4. Season with salt and pepper, cook a few minutes more.
  • 5. Add wine and cook until evaporated.
  • 6. Add stock, celery, carrot.
  • 7. Lower heat, cover and simmer for 30 minutes, adding more stock if necessary.
  • 8. Mix tomato paste with 1 Tablespoon of hot water and stir into pan.
  • 9. Prepare the gremolata by combining the lemon rind and parsley, adding to veal.
  • 10. Turn carefully and cook 5 minutes more.
  • 11. Recipe adapted from "The Silver Spoon" cookbook, photo from FineCooking.com

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