Slow-Braised Osso Buco

Name: Slow-Braised Osso Buco
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 6 mediums carrots, cut into 1/4-inch dice; 4 ribs celery ribs, cut into 1/4-inch dice; 355 milliliters dry white wine; 59 milliliters extra-virgin olive oil; 2 larges onions, cut into 1/4-inch dice; 10 servings Salt and freshly ground pepper; 59 milliliters tomato paste; 10 veal shank, about 3/4 pound each, tied; 946 milliliters water

You can never have too many main course recipes, so give Slow-Braised Osso Buco a try. One serving contains 364 calories, 44g of protein, and 13g of fat. This gluten free, dairy free, and primal recipe serves 10. From preparation to the plate, this recipe takes approximately 4 hours and 30 minutes. Head to the store and pick up olive oil, celery, wine, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Season the veal shanks with salt and pepper. Dust them with flour, shaking off the excess. In a large skillet, heat the olive oil.

Ingredients you will need

Salt And Pepper

Veal Shank

Olive Oil

All Purpose Flour

Equipment you will use

Frying Pan

Add 5 of the veal shanks and cook over moderate heat until richly browned, about 4 minutes per side.

Ingredients you will need

Veal Shank

Transfer the shanks to a roasting pan that's large enough to hold them all in a single layer without crowding. Repeat with the remaining shanks.

Equipment you will use

Roasting Pan

Preheat the oven to 30

Equipment you will use

Oven

Add the carrots, celery and onions to the skillet. Cover and cook over moderate heat, stirring occasionally, until softened, about 12 minutes.

Ingredients you will need

Carrot

Celery

Onion

Equipment you will use

Frying Pan

Add the wine and boil uncovered over high heat until reduced to 1/3 cup, about 5 minutes. Stir in the water and tomato paste and bring to a boil.

Ingredients you will need

Tomato Paste

Water

Wine

Pour the contents of the skillet over the shanks.

Equipment you will use

Frying Pan

Cover the roasting pan with foil.

Equipment you will use

Roasting Pan

Aluminum Foil

Transfer the shanks to the oven and braise for 2 hours and 45 minutes, or until the meat is very tender.

Ingredients you will need

Meat

Equipment you will use

Oven

Transfer the shanks to a large, rimmed baking sheet. Discard the strings and cover the shanks with foil. Increase the oven temperature to 35

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Strain the liquid from the roasting pan into a large saucepan, reserving the vegetables. Boil the liquid over high heat until reduced to 4 cups, about 25 minutes. Return the vegetables to the sauce and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable