- 4 veal shanks, sliced for ossobuco
- 1 dash all-purpose flour
- 1 tablespoon butter, or to taste
- 1 tablespoon olive oil, or to taste
- 1 tablespoon chopped onion
- 1 tablespoon chopped carrot
- 1/2 cup white wine
- 1 tablespoon tomato puree
- salt and ground black pepper to taste
- 1 cup beef stock
- 1/4 cup chopped fresh parsley
- 1/2 lemon, zested
- Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked. Dust veal shanks with flour.
- Heat butter and olive oil in a large skillet over medium heat. Add onion and carrot; cook and stir until softened, about 5 minutes. Add veal shanks; cook until browned, 3 to 5 minutes per side. Pour in white wine and simmer until reduced, about 5 minutes.
- Stir tomato puree, salt, and pepper into the skillet. Pour in beef stock gradually, stirring between each addition. Reduce heat to medium-low, cover, and cook, turning veal shanks occasionally, until tender, about 55 minutes.
- Mix parsley and lemon zest together in a small bowl. Stir into the skillet. Cook until flavors combine, about 5 minutes.
05/21/2018
recipepes.com
Ossobuco alla Milanese, recipe
PT15M
PT1H
5
455 calories
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