VEAL SHANKS FOR SALE RECIPES

Steps:

• In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
• Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
• For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.
• In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
• In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.
• Yield: 4 servings

Steps:

• Preheat an oven to 325ºF.
• Put the flour in a wide, shallow bowl and season with salt and pepper. Dredge the veal shanks in the flour, coating evenly, and shake off the excess flour.
• In a Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the veal shanks, turning once, 8 to 10 minutes per side. Transfer to a plate.
• Reduce the heat to medium. Add the onion, carrots and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and tomato paste and cook, stirring, until fragrant, about 1 minute. Add the wine and stir to scrape up the browned bits. Increase the heat to high, add the demi-glace, tomatoes, stock, thyme and veal and bring to a boil. Cover the pot, transfer to the oven and cook until the veal is fork-tender, 2 to 2 1/2 hours.
• Skim the fat off the sauce. If the sauce is too thin, place the pot on the stovetop over medium-high heat and simmer, stirring occasionally, until the desired consistency is reached. Adjust the seasonings with salt and pepper. Garnish with parsley. Serve the veal and sauce with pasta or polenta. Serves 6 to 8.
• Williams-Sonoma Kitchen.