Osso Buco with Balsamic Vinegar Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 thick (3˝-inch diameter) veal shanks (about 22 ounces each) trimmed of fat.
*Meat may have to be special ordered from your butcher.
Salt and freshly ground black pepper to taste
All-purpose flour
8 Tablespoons extra virgin Italian olive oil, divided
1˝ cups finely chopped carrots
6-8 garlic cloves, minced
1 (28 oz.) can imported Italian tomatoes (with liquid)
4 Tablespoons tomato paste
1 red onion, finely chopped
2 cups chicken stock
1˝ cups dry white wine
1˝ cups sliced exotic mushrooms (oyster, shittake, portobello, porcini)
˝ cup balsamic vinegar
6 Tablespoons chopped fresh parsley
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Directions: |
Directions:Season veal shanks with salt and pepper; dredge in flour. Heat 6 Tablespoons oil in a roasting pan or casserole large enough to hold shanks in one layer. Brown shanks well on both sides, about 5 minutes over medium-high heat. Arrange shanks, bone up, in the pan. Add carrots, garlic, tomatoes and liquid, tomato paste and onion. Pour in stock and wine; stir well. Cover pan, reduce heat and let simmer gently about 2˝ to 3 hours.
Heat remaining 2 Tablespoons oil in a small skillet; add mushrooms and sauté 2-3 minutes. Add to shanks along with balsamic vinegar. Correct seasoning if needed; stir well and simmer 5 minutes. Sprinkle with parsley; serve immediately.
Serve with Risotto of choice |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Reduce oil to 1 Tablespoon to sauté veal shanks in a non stick skillet using nonstick spray.
Use sal-free, defatted chicken stock. Plenty of meat for 8 servings.
*Tony’s Restaurant Recipe (Houston)
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