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Jim Coleman Recipes

Braised Veal Osso Buco With Red Wine

For this recipe you will need:

4, 12 to 14-ounce veal shanks
salt and pepper to taste
1 cup flour
1/2 cup clarified butter
24 small pearl onions, peeled
1 tablespoon chopped fresh garlic
1 celery stalk, cut into 1-inch diagonal pieces
1 pound portobello mushrooms, stems removed, cut into thick slices
2 carrots, peeled and diced
1 14-ounce can crushed tomatoes, with juice
3 cups red wine
1 quart beef stock
5 sprigs fresh parsley
3 tablespoons chopped parsley
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried oregano
2 bay leaves

To Prepare this Recipe:

Season the shanks with salt and pepper and dredge them in someof the flour, shaking off the excess. Heat the butter in a large, deep frying pan or saucepan over moderate heat. Add the shanks and brown on all sides, about 10 minutes. Remove the shanks and place them on a platter.

Add the onions, garlic, celery, mushrooms, and carrots to the frying pan and saute for about 5 minutes. Add the tomatoes and cook for 5 more minutes. Sprinkle in about 2 tablespoons of the flour and combine it with the vegetables.

Deglaze the pan with the wine. Put the veal back in the pan and add the beef stock and herbs. Cover and cook for about 2 hours, adding more stock if necessary. The osso buco is done when the meat falls from the bone. Ladle the meat and vegetables into soup bowls and serve.

This recipe will serve 4 people.

©2005 WHYY