Osso Buco Alla Milanese (Braised Veal Shanks)
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Osso Buco Alla Milanese (Braised Veal Shanks)
  Veal    Italian  
Last updated 6/12/2012 12:47:18 AM. Recipe ID 7945. Report a problem with this recipe.
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      Title: Osso buco alla milanese (braised veal shanks~
 Categories: Meats, Italian
      Yield: 4 Servings
      1 c  Finely Chopped Onion
    2/3 c  Finely Chopped Carrot
    2/3 c  Finely Chopped Celery
    1/4 c  Butter Or Margarine
      1 ts Minced Garlic
           Lemon Peel, Cut In Strips
      2    Veal Shanks *
    3/4 c  Flour
    1/2 c  Oil
      1 c  Dry White Wine
  1 1/2 c  Beef Broth Or More Wine
      1 lb Can Italian Tomatoes
           Cut Up, With Juice
    1/2 ts Dried Basil, Crushed
    1/4 ts Dried Thyme, Crushed
      2    Bay Leaves
      2    Parsley Sprigs
           Freshly Ground Black Pepper
  * Veal shanks should be sawed into 8 pieces about 2 inches long.
  ~----------------- Combine onion, carrot, celery, butter and garlic
  in large heavy casserole or Dutch oven. Cook over medium heat 8 to 10
  minutes. Add 2 strips lemon peel and remove from heat. Dredge veal
  pieces in flour, shaking off any excess. Heat oil in skillet over
  medium high heat. Brown veal on all sides. Arrange on top of
  vegetables in casserole. Tip skillet and draw off nearly all fat with
  spoon. Add wine and boil briskly about 3 minutes, scraping up any
  brown bits stuck to pan. Pour over veal. Add broth, tomatoes and
  juice, basil, thyme, bay leaves and parsley. Season to taste with
  salt and pepper. Broth should come up to top of veal pieces. If not,
  add more. Bring to gentle boil. Cover tightly and bake at 350F about
  2 hours, carefully turning and basting veal every 20 minutes. Garnish
  top with more strips of lemon peel. 

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Recipe ID 7945 (Apr 03, 2005)

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