VEAL SAUCE RECIPES

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VEAL OSSO BUCO RECIPE | EPICURIOUS



Veal Osso Buco Recipe | Epicurious image

I open the braising chapter with one of Italy's most renowned braises: osso buco. It's a classic Milanese dish usually made with veal shanks cooked in a rich broth that includes tomato and wine. I salt the meat before cooking it, a technique that tenderizes the veal. The dish is finished with lemon zest and parsley, which stand in for the more common gremolata that often accompanies it, along with saffron risotto. The term ossobuco roughly translates to "hole in the bone" or "pierced bone." I suggest you tie the shanks before cooking them so that they hold together—and don't forget to dig into the bones for the luscious bone marrow.

Provided by Rick Tramonto

Number Of Ingredients 19

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

Steps:

  • 1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
  • 2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
  • 3. Preheat the oven to 350°F.
  • 4. Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
  • 5. Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
  • 6. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
  • 7. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
  • 8. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
  • 9. To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
  • 10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.

VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON ...



Veal escalopes wrapped with prosciutto, sage & lemon ... image

This classic Italian recipe for veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices

Provided by Barney Desmazery

Categories     Dinner, Main course

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 9

3 veal escalopes, about 150g each
6 sage leaves
6 slices prosciutto
50g plain flour , seasoned
splash olive oil
small knobs of butter
200ml marsala wine
juice ½ lemon
green salad, fried potatoes or crusty bread , to serve (optional)

Steps:

  • Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
  • Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.

Nutrition Facts : Calories 363 calories, FatContent 10 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 1 grams fiber, ProteinContent 41 grams protein, SodiumContent 1.2 milligram of sodium

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