Put the veal and flour into a plastic
In a large, heavy-based saucepan, heat oil and butter together on high. Dust veal in seasoned flour, shaking off excess. Cook 2-3 minutes each side, until well browned. Transfer to a plate.
Add carrots, celery, onion, garlic, thyme and bay leaf. Cook 3 minutes, stirring, until lightly browned. Stir in wine. Simmer 1 minute.
Add tomatoes and stock and bring to boil. Return veal to pan. Reduce heat to low. Simmer, covered, 1 hour, until veal is very tender. Season to taste and serve with mashed potatoes.
Instructions: Osso Buco.
Pre-heat oven
o 375 degrees. Season the osso buco with 1/2 teaspoon
rom the pan.
Dust veal with flour and brown both
ave the liquid!
Season veal with salt and pepper, then
Combine first 3 ingrediants in a shallow dish,
stir well. Dredge veal in
flour mixture.
Heat oil in oven-proof Dutch
oven over med-high heat.
Add veal & brown on all side Remove from pan & set aside
Reduce heat to med.,add
carrots & next 4 ingre.
Cook for 5 minutes stirring
to deglaze the pan.
Return veal to pan add tomat
and next 3 ingre
Cover & bake @ 350 for 2hours
Dicard bay leaf
ven on high heat. Brown veal shanks 4-5 mins, turning
In 8-quart Dutch oven over medium heat, pour in olive oil. Cook veal, a few pieces at a time, until well browned on all sides.
In drippings over medium heat, cook onion, celery, carrots and garlic until browned and tender.
Return veal to Dutch oven. Add tomatoes and next 5 ingredients over high heat to boiling. Reduce heat to low, cover and simmer 1 1/2 to 2 hours, until veal is pork tender, stirring occasionally.
When veal is done, skim off fat.
Stir in parsley and lemon peel.
Serve with rice and green beans.
preheat oven to 350.
on stovetop, in heavy ovenproof dutch oven: heat oil, flour veal,brown on both sides, remove.
add butter, add veggies and zests, stir til softened.
add white wine, stir, add remaining ingredients.
return veal to pot, cover and cook 1 1/2 hours.
remove veal and keep warm.
pour sauce into blender, puree.
pour over veal and serve, top w/gremolata.
to make gremolata chop all ingreds together.
serve w/risotto.
ver medium-high heat. Add veal, onion, rosemary, bay leaves and
Chop vegetables and place in bottom of pot.
Dredge veal in flour, seasoned with salt, pepper and oregano.
Place veal on top of vegetables.
Mix and bring to a boil with remaining ingredients.
Pour around veal.
Cover and place in a cold oven set at 450\u00b0.
Cook 1 1/2 hours and serve topped with Gremolata. You can also serve with risotto alla milanese or buttered spinach noodles with Parmesan cheese.
alt and pepper. Dredge the veal on all sides in the
Cut two veal shanks into 2-inch pieces.
Roll shanks in flour and saute in butter over high heat until brown on all sides.
Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary.
Reduce heat, cover and braise for 10 minutes.
Add white wine. Cover and gently simmer for 2 ho urs.
The liquid should barely cover the meat. Just before serving, stir in the gremolada.
This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.
nd pepper, and return the veal to the pot, reduce heat
o 350\u00b0F.
Coat veal in flour, shaking off excess
edium heat.
Season the veal shank liberally with salt and
dredge both sides of the veal in flour, shake off extra
Marinate the veal with flour, salt and soya sauce.
In a wok, put in the oil and fry the onions till tender.
Add garlic, ginger and curry powder then stir fry for 2 minutes.
Add the capsicum and stir fry till soft and then add the veal.
stir fry till veal is almost cooked then add water --
Cover and bring to a boil -- add salt to taste.
Place each slice of veal between 2 sheets of