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
Ingredients
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
wine
3 tbsp. tomato paste
1 tsp. caraway seed crushed
fresh parsley and thyme (optional) chopped
Directions
Prep time: 10 minutes
Cook time: 1 hour, 50 minutes

In a medium bowl, combine flour, paprika and salt. Dip veal into mixture, turning to coat well on all sides. Heat half of the oil in a large skillet. Brown veal on all sides, then remove from skillet. Add remaining oil and onions to skillet. Cook,

stirring frequently, for about 10 minutes or until soft. 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. Serve over cooked egg noodles or risotto sprinkled with herbs, if desired.

Makes 6 servings.
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