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Osso Buco Alla Milanese (Braised Veal Shanks, Milan Style)

Osso Buco Alla Milanese (Braised Veal Shanks, Milan Style) is a veal italian recipe made with Onion, Beef Broth, Carrot, Italian Tomatoes, and Celery Cut Up With Juice. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 1 1/2 cup
• 2/3 cup
• 1 lb
• 2/3 cup
• 1/4 cup
• 1/2 tsp
• 1 tsp
• 1/4 tsp
• 2
• 2
• 2
• 3/4 cup
• 1/2 cup
• 1 cup

Method (preview)

1. 1

   Combine onion, carrot, celery, butter and garlic in large heavy casserole or Dutch oven.

2. 2

   Cook over medium heat 8 to 10 minutes.

3. 3

   Add 2 strips lemon peel and remove from heat.

4. 4

   Dredge veal pieces in flour, shaking off any excess.

5. 5

   Heat oil in skillet over medium high heat.

6. 6

   Brown veal on all sides.

7. 7

   Arrange on top of vegetables in casserole.

8. 8

   Tip skillet and draw off nearly all fat with spoon.

9. 9

   Add wine and boil briskly about 3 minutes, scraping up any brown bits stuck to pan.

10. 10

    Pour over veal.

11. 11

    Add broth, tomatoes and juice, basil, thyme, bay leaves and parsley.

12. 12

    Season to taste with salt and pepper.

13. 13

    Broth should come up to top of veal pieces.

14. 14

    If not, add more.

15. 15

    Bring to gentle boil.

16. 16

    Cover tightly and bake at 350�F about 2 hours, carefully turning and basting veal every 20 minutes.

17. 17

    Garnish top with more strips of lemon peel. (C) 1992 The Los Angeles Times