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Osso Buco Alla Milanese

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Osso Buco Alla Milanese

Ingredients

  • all-purpose flour for dredging (about ½ cup)
  • 4 meaty veal shanks, each 2 to 2 ½ inches thick (3 to 3 ½ pounds total)
  • coarse salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion (about 6 ounces), chopped into ½-inch pieces
  • 1 medium carrot, chopped into ½-inch pieces
  • 1 celery stalk with leaves, chopped into ½-inch pieces
  • 1 small fennel bulb (about 12 ounces), trimmed, cored, and chopped into ½-inch pieces
  • 3 garlic cloves, minced
  • 2 strips orange zest, removed with a vegetable peeler (each about 3 inches by ¾-inch)
  • 1 ½ teaspoons chopped fresh marjoram or ½ teaspoon dried
  • 1 bay leaf
  • 1 cup dry white wine or dry white vermouth
  • ½ cup veal or chicken stock, homemade, or store-bought
  • 1 cup chopped peeled tomatoes, fresh or canned, with their juice
  • 2 tablespoons chopped flat-leaf parsley
  • 1 teaspoon minced garlic
  • 1 teaspoon grated lemon zest
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Published 2014-09-09 12:38:13 (2 years ago).

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