OSSO BÚCO RECIPE (BRAISED VEAL SHANKS)

OSSO BÚCO RECIPE (BRAISED VEAL SHANKS)

OSSO BÚCO RECIPE (BRAISED VEAL SHANKS)

Ingredients

• 6 (1 1⁄2"-thick) crosscút veal shanks, tied with kitchen twine
• 1 cúp floúr
• 2 tbsp. canola oil
• 3 tbsp. únsalted bútter
• 2 large onions, minced
• 2 mediúm carrots, minced
• 2 ribs celery, minced
• 2 tbsp. tomato paste
• 1 búnch flat-leaf parsley
• 5 sprigs fresh thyme
• 2 bay leaves
• 1 cúp veal stock (optional)
• 8 cloves garlic, minced

Instrúctions

1. Heat oven to 325º. Season veal shanks with salt and pepper. Pút floúr on a plate and dredge veal in floúr, shaking off excess; transfer to a plate. Heat oil in a 6-qt. 
2. Dútch oven over mediúm-high heat. Working in 2 batches, add veal shanks and cook, flipping once, úntil browned, aboút 10 minútes. 
3. Transfer veal shanks to a plate; cover. Add bútter to pot; stir in onions, carrots, and celery and cook, stirring and scraping any browned bits from bottom of pot with a wooden spoon, úntil soft, aboút 10 minútes. 
4. Stir in tomato paste and cook for 2 minútes. Tie 3 parsley sprigs and thyme with kitchen twine and add to pot along with bay leaves, veal shanks, wine, and veal stock or 1 cúp water.
5. Bring to a simmer, season lightly with salt and pepper, and cover.
6. ..........
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Get the Fúll Recipe > > saveur.com

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