Osso Buco

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Preparation info

  • Portions:

    12

    • Difficulty

      Complex

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
12 Pieces

Method

Procedure

  1. Tie each piece of veal shank tightly around the circumference to hold the meat to the bone.
  2. Lightly season the meat with salt and pepper.
  3. Heat the oil in a brazier just large enough to hold the pieces of veal shank in a single layer.
  4. Dredge each piece of meat in flour to coat completely, then shake off the excess.
  5. <