Osso Buco
Osso Buco has a reputation as being one of the most decadent veal dishes you can expose your tastebuds to. This recipe is no exception. It's sure to melt in your mouth -- so let's make a veal.
Ingredients
- 4 veal shanks
- 1/8 teaspoon(s) salt, to taste
- 1/8 teaspoon(s) freshly ground black pepper, to taste
- 1/4 cup(s) all purpose flour, for dusting veal
- 1/4 cup(s) olive oil
- 2 onions, sliced
- 16 ounce(s) canned and peeled tomatoes; save 1/2 juice
- 1 orange, juice and 1/2 the grated rind of 1 orange
- 8 floz red wine
Instructions
- Dust veal with salt, pepper and flour.
- Heat the oil in a cast iron casserole.
- Sear the shanks, two at a time, on both sides; take care to not disturb the bone marrow.
- Remove shanks and set aside.
- In the same cast iron pan, cook onions over high heat until transparent, stirring with a wooden spoon.
- Add tomatoes and juice; reduce 5 minutes.
- Add orange juice, rind and wine.
- Return shanks to pan, keeping the heat high.
- Season with salt and pepper.
- Simmer, covered, for 1 to 1 1/2 hours or until the meat starts to come away from the bone.
- Serve with fettuccine or rice.
Nutrition
Calories: 2584.6kcalCarbohydrates: 271.44gProtein: 158.88gFat: 74.44gSaturated Fat: 15.58gCholesterol: 500mgSodium: 8791.46mgFiber: 39.39gSugar: 139.16g
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