Veal Osso Buco

Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!


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Veal Osso Buco
1/3 cup flour
2 tbsp. paprika
1 tsp. salt
3 to 4 lb. veal shanks
1/4 cup extra virgin olive oil, divided
2 large onions, peeled and sliced
1 cup chicken stock
1 cup Sauvignon Blanc or other dry white
3 tbsp. tomato paste
1 tsp. crushed caraway seed
Chopped fresh parsley and thyme (optional)

Prep: 10 minutes, Cook: 1 hour 50 minutes, Serves: 6

1. In a medium bowl, combine flour, paprika and salt. Dip veal into mixture, turning to coat well on all sides.

2. Heat half of the oil in a large skillet. Brown veal on all sides, then remove from skillet.

3. Add remaining oil and onions to skillet. Cook, stirring frequently, for about 10 minutes or until soft.

4. Return browned veal to skillet. Stir together chicken stock, wine, tomato paste and caraway; pour over veal. Cover and cook over low heat for 1 1/2 hours or until veal is tender.

5. Serve over cooked egg noodles or risotto sprinkled with herbs, if desired.

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