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Recipes - Ossobuco alla Milanese Recipe

Recipe Name

Ossobuco alla Milanese

Submitted by BostonZee
Recipe Description Veal Shanks in the style of Milan
Quantity 4 Quantity Unit shanks Servings  
Prep Time (minutes) 30 Cook Time (minutes) 150 Ready In (minutes) 180
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
clovegarlic minced
1/4
cupparsley, chopped
1
1/2
tablespoonsLemon zest
2
anchoviesfilets, anchovy
1
tablespoonolive oil
1/4
cupall-purpose flour
1
teaspoonsalt
1
teaspoonblack pepper
2
poundsveal
3
tablespoonsolive oil
4
tablespoonsbutter
1
large (7-1/4\" to 8-1/2\" long)Carrots
1
medium (2-1/2\" dia)Onion, chopped
2
clovegarlic minced
4
fliud ounceswhite wine
3
1/2
cupsTomatoes, red, ripe, canned, whole, no corn syrrup and no salt added
2
tablespoonsorange peel, raw
1/4
teaspoonsaffron
1
1/2
teaspoonsbasil
1/4
cupparsley, chopped
2
cupschicken stock, low salted
1/2
teaspoonsalt
1/2
teaspoonblack pepper
Steps
Sequence Step
1Set the oven to bake and preheat to 325 degrees. Prepare the Gremolata and set aside.
2Heat the oil in a braising pot over a medium-high heat. Liberally season the veal with salt and pepper then lightly flour the shanks. Brown the shanks on all sides, including edges. Remove the shanks once browned and cover with foil.
3Discard the oil from the braising pan, and add the butter. Once melted, add the carrot and onion and sauté until soft. Add the garlic and cook for 1-2 more minutes. Increase the heat to high and deglaze the pan with the wine, reducing the wine by half. Add the tomatoes, orange rind, saffron, basil, parsley and stock, bringing to a boil. Reduce to a simmer, and return the shanks to the pot.
4Place an inverted lid of foil in the pot, then a piece of parchment paper. Put the lid on th spot, and then braise the shanks at 325 degrees in the over for 2 - 2-1/2 hours or until the meat is soft and just about falling off the bone. Carefully remove the shanks to a platter and cover with foil.
5Put the pot with the juices on a medium heat, and reduce the cooking juices until the sauce is slightly thickened. and half the Gremolata to the pot, and simmer for 5 more minutes. Remove the orange rinds, season to taste and pour the sauce over the shanks on the platter, then garnish with the remaining Gremolata.






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