Name: Veal Osso Buco
Yield: 6 to 8 portions
Ingredients: ½ teaspoon dried oregano leaves; ½ teaspoon dried basil leaves; 4 tablespoons (½ stick) unsalted butter; ¾ cup extra virgin olive oil; Salt and freshly ground black pepper, to taste; 16 sections of veal shank (12 to 14 pounds), 2 inches thick; 2 onions, coarsely chopped; 6 large cloves garlic, chopped; 2 cups homemade beef stock or canned broth; ¾ cup Chopped fresh Italian (flat-leaf) parsley; 1 can (28 ounces) Italian plum tomatoes, drained; grated zest of 2 lemons; 1 cup unbleached all-purpose flour; 2 cups dry white wine

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Meaty veal shanks simmered until they’re moist and succulent, shrouded in a rich tomato sauce. In Italy risotto Milanese traditionally is served alongside—the only time the risotto becomes a “side dish.” This recipe, a longtime favorite of ours, was written up in our first book. We think it’s well worth repeating.

Ingredients

1 cup unbleached all-purpose flour
Salt and freshly ground black pepper, to taste
16 sections of veal shank (12 to

Main course

Method

Season the flour with salt and pepper, and dredge the pieces of veal shank in it. Shake off any excess.
Heat the oil and butter in a large flameproof casserole or dutch oven, and quickly sear the veal over medium-high heat, browning it well on all sides. Transfer the veal to paper towels to drain.
Add the onions, garlic, basil, and oregano to the cass

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Ingredients

Method

Part of