Osso Buco
4 1-pound Allen Brothers Veal Shanks, thawed.
1 cup flour, enough to dredge shanks
4 cups beef stock or consomme
1½ cups dry white or red wine
1 cup plum tomatoes, drained and chopped
1 cup onion, finely chopped
1 cup celery, finely chopped
½ teaspoon thyme
1 bay leaf
4 cloves garlic, minced
salt and pepper, to taste
1. Preheat the oven to 350°F.
2. Lightly flour each shank and season with salt and pepper.
3. Brown both sides in a skillet with high sides or Dutch oven.
4. Pour stock or consomme and wine over meat so that it is immersed in liquid. Cover and bring to a simmer.
5. Add vegetables. Continue simmering 3 to 5 minutes.
6 Add thyme, bay leaf, garlic, salt, and pepper and place covered skillet (or Dutch oven) in the oven. Cooking time is now approximately 2 hours. After 1 hour, check the tenderness of the meat. It is finished when it is fork-tender.
7. Transfer to an ovenproof serving dish and keep warm. Boil remaining juices to reduce, about 15 minutes. Baste shanks with reduced juices and bake 10 to 15 minutes more, basting 3 to 4 times to glaze.
Serves 4.
Meat is fork-tender when it "gives" when you insert a fork and twist. Meat that is difficult to turn is not yet done.
Veal Shanks for Osso Buco - Meadow Reserve™
Veal Shanks perfect for making Osso Bucco. Surprise guests with a traditional Milanese dish that tastes like you spent hours in the kitchen. A complex medley starring our own meadow-raised, bone-in veal shank. First it's braised with rich demi-glace de veau, then slow roasted with shallots, garlic, lush Roma tomatoes and more for fork tender and multi-dimensional flavor. Approximately 1.5 pounds each.
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