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Osso Bocco Milanese Print Email


2 1/2 lbs. veal shanks, 1-1 1/2 inch thick
Salt and pepper
Flour for dredging
Olive oil for searing
3/4 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 cup white wine
1 cup chopped tomatoes, with juices
3 cups brown stock
1 bay leaf
1 sprig thyme
2 garlic cloves
Chopped parsley and lemon wedges for garnish

Generously season the veal shanks on all sides with salt and pepper. Dredge lightly in flour, shake off excess. Heat 1/4 cup olive oil in a large Dutch oven. Brown the shanks on both sides until golden, you may need to do this in batches.

Remove all the shanks from the Dutch oven, and add the onions, carrots, and celery, cook for 2 minutes, stirring occasionally. Add the wine, tomatoes, stock, bay leaf, thyme, and garlic. Place the seared shanks back into the Dutch oven. Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours. Adjust seasonings, and serve with chopped parsley and lemon wedges. Traditionally paired with Risotto Milanese.
Yield: 6 servings -EMERIL
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