Ingredient and Portion
Osso Bucco Milanese
Submit Recipe
Veal shanks (5 pieces, medium sized)
Cooking oil
Olive oil
1 bottle apple cider
2 cans of tomato sauce
1 cup of chicken stock
1 chopped onion
3 cloves chopped garlic
2 chopped celery sticks
10 baby carrots
10 button mushrooms
salt and pepper
2 bay leaves, 2 fresh parsley sprigs, 1 fresh rosemary sprig
Cooking oil
Olive oil
1 bottle apple cider
2 cans of tomato sauce
1 cup of chicken stock
1 chopped onion
3 cloves chopped garlic
2 chopped celery sticks
10 baby carrots
10 button mushrooms
salt and pepper
2 bay leaves, 2 fresh parsley sprigs, 1 fresh rosemary sprig
Method
1. Pat dry the veal shanks using a kitchen towel. Rub salt and pepper generously on the veal shanks. Heat up a deep pot with cooking oil with medium heat. The deep pot should be wide enough to put all the veal shanks side by side together.
2. sear veal shanks in the pot on all sides, approximately 2 minutes each on bone side or until browned. Remove shanks from pot and leave aside.
3. Using the same pot, pour in olive oil at low heat. Add in chopped onions and garlic, adding salt and pepper for taste. Add in apple cider and scrap bottom of pan to prevent the browned bits from sticking.
4. Add in tomato sauce, bay leaves, parsley and rosemary. When contents are bubbling, transfer in the veal shanks to make sure they line the bottom of the pan, side by side to one another. Add in chicken stock until liquid level is 1 inch above veal shanks. cover pot and cook at low heat.
5. After 1 hour add in celery and carrots. cook for another 1.5 hours or until meat is soft with pot covered. If thicker gravy is desired, cook with pot uncovered for the last 30 minutes.
2. sear veal shanks in the pot on all sides, approximately 2 minutes each on bone side or until browned. Remove shanks from pot and leave aside.
3. Using the same pot, pour in olive oil at low heat. Add in chopped onions and garlic, adding salt and pepper for taste. Add in apple cider and scrap bottom of pan to prevent the browned bits from sticking.
4. Add in tomato sauce, bay leaves, parsley and rosemary. When contents are bubbling, transfer in the veal shanks to make sure they line the bottom of the pan, side by side to one another. Add in chicken stock until liquid level is 1 inch above veal shanks. cover pot and cook at low heat.
5. After 1 hour add in celery and carrots. cook for another 1.5 hours or until meat is soft with pot covered. If thicker gravy is desired, cook with pot uncovered for the last 30 minutes.
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