Braised Veal Osso Buco With Red Wine
For this recipe you will need:
4, 12 to 14-ounce veal shanks
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.