Ingredients
-
2
-
1/4
-
2 1/2 - 3
-
1
-
1/2
-
1
-
5
-
3
-
3 - 4
-
1/8
-
1/2
-
1
-
1 - 2
-
-
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. |
|
11
Done
|
Cook the Mirepoix (carrots, Onion, & Celery), Until the Onions Are Translucent (about Five Minutes) and Toss in the Garlic, Thyme, Capers, Olives and Anchovies. |
|
12
Done
|
Continue Cooking Until the Vegetables Just Begin to Brown (about 10 Minutes). |
|
13
Done
|
Add the Pancetta & Shanks Back to the Pan. |
|
14
Done
|
Pour in the Wine, and Then Add Enough Stock or Broth to Come About Half Way Up the Side of the Shanks. |
|
15
Done
|
Cover the Pan and Put It in the Oven to Cook Until the Meat Is as Tender. |
