re: Osso Bucco Recipe

quote:

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Dredge the pieces in flour, tap the excess of and brown them in a large dutch oven. Set them aside.

In the pot you browned the meat, add 3 Tbsp olive oil and 1 chopped onion, 2 chopped carrots, 1 chopped celery stalk, 2 pressed cloves of garlic, 3 sprigs of thyme and 2 bay leaves. Cook down about 10-15 minutes until veggies are translucent.

Nestlé the veal into the pot of veggies, pour in 2 cups of red wine and enough beef or veal stock to completely cover the veal. Bring to a simmer and put into a 350 oven for 1-1/2 hours. Remove the shanks from the liquid to a dry baking dish and put back into the oven for 30 minutes.

Serve with polenta or gnocchi.

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That looks great. The only variation I usually make is to add some sliced roma tomatoes and a little lemon and orange zest.

Some times I use a dry white wine instead of red.