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Veal Osso Bucco

  • 4servings
  • 120minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 (about 2 lbs/908 g) veal shanks

  2. 1/4 cup (60 mL) all-purpose flour

  3. 2 tablespoons (30 mL) olive oil

  4. 1 medium onion, chopped

  5. 2 stalks celery, chopped

  6. 1 medium carrot, chopped

  7. 4 cloves garlic, chopped

  8. 2 tablespoons (30 mL) tomato paste

  9. 1/2 cup (125 mL) red wine

  10. 2 cartons (960 mL) CAMPBELL'S® Stock First™ Beef Stock

  11. 4 sprigs fresh thyme

Instructions Jump to Ingredients ↑

  1. In a large re-sealable plastic bag combine veal shanks and flour; toss to thoroughly coat.

  2. Warm oil in a large heavy bottom ovenproof saucepan or Dutch oven, over medium heat. Sauté veal shanks on both sides until well browned, about 3-4 minutes. Remove shanks and set aside.

  3. Add onion, celery and carrot and cook until soft, about 3-4 minutes. Add garlic and tomato paste and cook 1 minute more.

  4. Add wine to deglaze, scraping any browned bits from the bottom of the pan and cook until wine is reduced by half.

  5. Return shanks to saucepan/dutch oven and cover with stock. Bring to a simmer, add thyme, cover and transfer to a 325°F (170°C) oven. Bake for 2 hours or until shanks are very tender.

  6. Remove shanks from pot and arrange on a serving platter, or in shallow bowls. Spoon braising sauce liberally over meat.

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