OSSO BUCO with LEMON Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 Veal Shanks
Salt and freshly ground pepper, to taste
Flour, for dusting veal shanks
1/4 cup olive oil
6 tbsp. butter
1 garlic clove, minced
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 bay leaf
2 sprigs thyme, chopped
1 sprig rosemary, chopped
1 cup dry white wine
Juice and zest of 2 lemons
2 1/2 to 3 cups veal or chicken stock
1/4 cup chopped Italian parsley
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Directions: |
Directions:Preheat oven to 350º degrees F.
Season veal shanks with salt and pepper and lightly dredge in flour.
Heat a Dutch oven over medium to medium high heat. Add 2 tbsp oil and 2 tbsp butter. When oil is hot add shanks and cook until browned on each side, about 5 mins per side. Remove from pan and set aside.
Reduce heat to medium to medium low. Add 2 tbsp olive oil and 2 tbsp butter to Dutch oven. Add garlic, onion, carrot, celery, bay leaf, thyme and rosemary. Sauté until vegetable have softened, about 5-7 mins.
Deglaze pan with white wine and reduce until most of the liquid has evaporated. Add the juice and zest of 1 lemon.
Add 2 1/2 cups stock and bring to a boil. Reduce heat to simmer and add shanks back to the pan. Cover and transfer to oven. Add more stock if liquid evaporates too quickly. Cook until meat is very tender, about 2 hours.
To finish, add the remaining 2 tbsp butter and the juice and zest of the second lemon. Garnish with chopped parsley and serve.
Note: If you prefer a thicker sauce, remove shanks from pan, let the sauce reduce until syrupy and then add the juice and zest of 1 lemon and swirl in 2 tbsp butter. Add shanks back to pan and reheat before serving. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: This recipe is delicious. I serve with Orzo.
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