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Ossobuco

Recipe information

  • Yield

    Veal hind shanks sawed into 1 1/2-to-2-inch lengths, 2 or 3 per person

Ingredients

Preparation

  1. Cooking time: about 1 1/2 hours. Season and dredge the meat in flour just before browning—because of the flour, the sauce will need no further thickening. Simmer with chicken stock (page 4), sliced sautéed onions, and dry white wine or dry French vermouth. Finish with a sprinkling of gremolata—finely minced zest of an orange and a lemon, a minced clove of garlic, and a handful of chopped parsley.

Julia's Kitchen Wisdom Knopf
TagsVealBeefMeatParsleyHerbs & SpicesOnionRoot VegetableVegetableMainDinnerDairy FreeNut FreeSimmerCookbooks
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