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Veal Osso Bucco

Veal Osso Bucco
PREP TIME
20 min
COOK TIME
2h
YIELDS
4 servings

Tips: For a more refined presentation, puree braising liquid and vegetables, pass through a fine mesh sieve, and stir in fresh chopped parsley before spooning over meat. Try experimenting by adding other intensely flavoured ingredients to this dish like black olives or sundried tomatoes!

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Ingredients

4
(about 2 lbs/908 g) veal shanks
¼
cup (60 mL) all-purpose flour
2
Tbsp (30 mL) olive oil
1
medium onion, chopped
2
stalks celery, chopped
1
medium carrot, chopped
4
clove garlic, chopped
2
Tbsp (30 mL) tomato paste
½
cup (125 mL) red wine
2
cartons (960 mL) CAMPBELL'S® Stock First™ Beef Stock
4
sprig fresh thyme
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Directions

Step 1

In a large re-sealable plastic bag combine veal shanks and flour; toss to thoroughly coat.

Step 2

Warm oil in a large heavy bottom ovenproof saucepan or Dutch oven, over medium heat. Sauté veal shanks on both sides until well browned, about 3-4 minutes. Remove shanks and set aside.

Step 3

Add onion, celery and carrot and cook until soft, about 3-4 minutes. Add garlic and tomato paste and cook 1 minute more.

Step 4

Add wine to deglaze, scraping any browned bits from the bottom of the pan and cook until wine is reduced by half.

Step 5

Return shanks to saucepan/dutch oven and cover with stock. Bring to a simmer, add thyme, cover and transfer to a 325°F (170°C) oven. Bake for 2 hours or until shanks are very tender.

Step 6

Remove shanks from pot and arrange on a serving platter, or in shallow bowls. Spoon braising sauce liberally over meat.

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