Cooking For Engineers

Recipe File

Osso Buco

Recipe Card
Osso Buco (serves 6)
Preheat oven to 350°F (175°C)
6 12-oz. (340 g) veal shanksseasonbrown both sides (5 min. each)set asidebring to simmmerbraise in oven for 2 hoursplate
salt & pepper
4 Tbs. (55 g) buttermeltsaute until golden brownsaute until tendersaute 1 min.simmer until reduced by 1/2stir insimmer until thickened to sauce
1 large (250 g) onion
1 large (100 g) carrot
2 medium (70 g) celery sticks
2 large (15 g) garlic cloves
12 oz. (355 g) dry white wine
14.5-oz. (410 g) can of diced tomatoes (drained)
about 4 cups (900-1000 mL) chicken broth
3 bay leaves
cornstarch slurry
salt & pepper
(Due to a known bug in Firefox when rendering border collapsed tables, I have highlighted in different colors the action and ingredient of rows/columns that are rendered improperly. See first comment below.)

1 clove garlicmincemixchill
1 medium lemonzest
10 sprigs (15 g) parsleymince