Osso Buco in Bianco (Braised Veal Shanks in White Wine)

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Osso buco is an old classic northern Italian veal dish. So tender and the whine sauce is finger licking good. You can finish it in a crock pot but it must be big enough so the fluid surrounds all the meat, not just one layer.

Braised veal shank
Braised veal shank aka Osso Buco
Osso buco
Osso buco

Ingredients:
4-6 veal shanks, cut 1-1/2 inches thick
4 TBLS butter
1/3 cup olive oil
1 cup flour
1-1/2 cups dry white wine
1 TBLS lemon zest, no white just the outer yellow skin
4 TBLS fresh minced parsely
1/2 cup water
Salt and pepper to taste

Directions:
Put the butter and oil in a pan big enough to fit the veal in one layer, all of it touching the bottom of the pan. Heat to med-high until the butter is bubbling. Dredge the veal in the flour and place in the hot pan. Brown on each side turning once, add the salt and pepper. Add the wine and lower to a very low simmer, covered. After about 15 minutes see if the fluid is too low and add 1/2 cup water if needed. Simmer on very low for 2 – 2.5 hours, periodically checking the fluid level. The veal will pull away from the bone and cut with a fork when done. Remove the shanks to a warm platter. Add the lemon peel and parsley to the pan and turn the heat up to med-high stirring and scrapping the pan residue loose. Return the veal to the pan for just a few minutes. Serve with the sauce poured over the veal shanks.