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Veal Osso Buco
- Four 12-ounce veal shanks
- Kosher salt
- Freshly ground black pepper
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1 yellow onion, diced
- 6 garlic cloves, sliced
- 1 cup dry red wine
- 4 cups veal stock or chicken stock
- 3 cups chicken stock
- 3 cups canned plum tomatoes, drained and crushed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tablespoon grated fresh horseradish (see Note)
- 2 tablespoons grated lemon zest
- 2 tablespoons chopped fresh flat-leaf parsley
Directions:View on Epicurious
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