Italian Osso Bucco – Braised Veal Shanks
August 19th 2010 01:52
Ingredients
2 Veal shank slices
3 Potatoes
1 Parsnip
½ Carrot
½ Onion
1 Garlic clove
1 Bay leaf
120ml (4floz) Crushed tomato
90ml (3floz) Red wine
120ml(4floz) Stock
30g (1oz) Plain flour
30ml (1floz) Vegetable oil (not depicted)
Method
Heat the oil in a heavy based baking pan.
Coat the meat in flour and sear both sides in the oil.
Turn down the heat and add the roughly chopped onion.
Sautee the onion, then add the crushed garlic and bay leaf.
Cut the carrot, parsnip and potato into chunks and add to the pan.
Turn the heat up again, and add the stock, then the wine, then the tomato.
Allow the liquids to boil, and then cover the dish with an ovenproof lid or aluminium foil.
Transfer the dish to the oven and cook for an hour at 190°c.
Belissimo!
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