Veal Shanks Braised with Tomatoes and Peas

Name: Veal Shanks Braised with Tomatoes and Peas (Ossobuchi ai Piselli)
Prep time: 20 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 10 ounces frozen peas or 2 pounds fresh peas in the pod; 1 large beef bouillon cube; 1½ cups canned whole peeled tomatoes with their juice; Freshly ground black pepper; Salt; 4 veal shank slices, about 1 pound each; ¼ cup all-purpose flour; 2 tablespoons butter; 10 ounces frozen peas or 2 pounds fresh peas in the pod; ½ medium yellow onion; 1 tablespoon vegetable oil

Ossobuchi ai Piselli

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

When braised gently and patiently, veal shanks become fork tender and wonderfully rich in flavor. It’s almost impossible to go wrong. This is one of the many variations on the classic recipe. Peas and veal go very well together.

Ingredients

½ medium yellow onion
1 tablespoon vegetable oil
2 tablespoons

Europe
Italy
Dinner
Mediterranean

Method

Peel and finely chop the onion.
Put the vegetable oil and butter in a braising pan large enough to accommodate the veal shanks in a single layer. Place the pan over medium-high heat.
Put the flour on a small plate. Pat the veal shanks dry with a paper towel and coat them on both sides with the flour, shaking off the excess. When the oil and butter in