• C869594495e333e80ad88574742be210

Osso Bucco Braised Veal Shanks, Trieste Style

Prep
Cook
Serves 6people
Ingredients
1/2
cup chopped yellow onion
3
tbsp of olive oil
3
tbsp of butter
2
veal shanks
2
garlic cloves, crushed and peeled with knife
1
tsp of salt
6
grinds freshly ground black pepper
1/2
cup dry white wine
4
large or 6 medium flat anchovy fillets
1/2
cup canned beef broth mixed with 1 cup of water
Directions
1.
Pre-heat oven to 350 degrees
2.
Choose a heavy casserole, preferably oval, just large enough for the shanks. Put in the onion and oil and butter and sauté over medium heat until pale gold.
3.
Add the shanks, garlic, salt and pepper, and wine. Simmer the wine for about 1 minute, turning the shanks over once or twice. Add the anchovies and the broth and cover and bring to a boil.
4.
Transfer the casserole to the pre-heated oven and cook for 2 hours, or until the meat is extremely tender. It should easily come off the bone. Turn and baste the shanks every 20 minutes. (While the meat is cooking, if the cooking liquid evaporates, you may add 1/3 cup of warm water). If, on the contrary, the meat is done but the cooking juices are too thin, return to the stove, uncover, turn heat on high and boil until the juices are concentrated.
5.
To note – this dish can be done entirely ahead of time, refrigerated and re-heated.

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