Veal Osso BucoRecetas del Señor Señor
Tougher (read: inexpensive) cuts of meat like veal shank are just right for long, slow cooking methods like braising, where they are so tender as to fall off the bone. Osso bucco is just one expression of this idea, courtesy of Italy. This version calls for the usual aromatics (garlic, onion, carrot, leek) and for cooking the veal for abbout two hours. It's even better the next day, reheated in the oven or over low heat.
- 4 pieces veal shanks
- 1 tablespoon olive oil
- 2 onions
- 2 cloves garlic
- 1 carrots
- 1 leeks
- 2 tomatoes
- 5 ounces red wine
- 10 peppercorns
- 5 clove
- 2 bay leaves
- vegetable stock
- 1Make a few cuts around the edges of the meat, this allows the piece of meat to remain flat throughout the cooking process.
- 2Lightly cover the meat with flour.
- 3Add the olive oil to a skillet and heat on medium-high heat. Sear the veal on both sides until golden brown. Remove from heat and set aside.
- 4In another skillet, saute the onion, garlic, carrot, and leek until they are softened.
- 5Add the tomatoes. Cook for 5 minutes.
- 6Add the veal, red wine, peppercorns, bay leaves and cloves. Cook on high heat and cook until the liquid evaporates, about 6 minutes.
- 7Add enough beef or vegetable stock to cover the meat and cook on medium heat for 2 hours. This can also be done in a pressure cooker for 30 minutes. Add more stock or water, if needed.
PER SERVING *
|Calories160Calories from Fat35|
|% DAILY VALUE*|
|Calories from Fat35|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.