Ingredients
-
2
-
1/4
-
2 1/2 - 3
-
1
-
1/2
-
1
-
5
-
3
-
3 - 4
-
1/8
-
-
-
-
-
Directions
Veal Osso Buco, Italian COMFORT FOOD!!!!!!!!!!!! Serve Veal on a bed of polenta or risotto and spoon sauce over., the prefect dish really, the sauted veggies with olives and capers, the pan fried panchetta. yum!! I served mine with mashed potatoes
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Steps
|
1
Done
|
Preheat Oven to 325. |
|
2
Done
|
Preheat a Dutch Cast Iron Oven Over Medium Heat. |
|
3
Done
|
Season the Veal Shank Liberally With Salt and Pepper. |
|
4
Done
|
Add the Diced Pancetta to the Preheated Pan, and Cook, Stirring Occasionally. |
|
5
Done
|
When the Pancetta Is Crispy and Most of the Fat Has Rendered About 5 Minutes of Cooking, Remove the Pancetta to a Plate Covered With Some Paper Towel. |
|
6
Done
|
If Necessary, Drain Off All but Two Tablespoons of the Fat from the Pan Add Olive Oil. |
|
7
Done
|
Dredge the Veal Shanks Through Some Flour, Shake Off Any Excess and Add the Meat to the Hot Fat in the Pan. |
|
8
Done
|
Turn the Heat Under the Dutch Oven to Medium High and Cook the Meat on Each Side Until Well Browned About 5 Minutes Per Side. |
|
9
Done
|
Remove the Shanks to a Plate. |
|
10
Done
|
Add the Mirepoix to the Dutch Oven. |
