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Categories:
olive oil veal shanks carrots celery onions garlic white wine tomatoes chicken broth beef broth bay leaves thyme fresh basil olive oil Parmesan cheese garlic
Viewed: 51 - Published at: 2 years agoIngredients
- 6 tablespoons olive oil
- 8 pieces veal shanks, 1 1/2 - 2-inch thick
- 1 1/2 cups carrots, chopped
- 1 1/2 cups celery, chopped
- 1 1/2 cups onions, chopped
- 3 garlic cloves, chopped
- 1 cup dry white wine
- 1 (28 ounce) can crushed tomatoes in puree
- 1 cup chicken broth
- 1 cup beef broth
- 1 cup homemade pesto sauce (see below)
- 2 bay leaves
- 1 tablespoon chopped fresh thyme
- HOMEMADE PESTO
- 1 cup fresh basil, firmly packed
- 5 tablespoons olive oil (or more if desired)
- 1/4 cup freshly grated parmesan cheese
- 1 garlic clove
Method
- HOMEMADE PESTO: Combine basil, oil, grated Parmesan cheese and garlic in mini processor and blend until almost smooth. Season pesto to taste with salt and pepper.
- OSSO BUCO: Preheat oven to 325*.
- Heat oil in large wide ovenproof pot over medium-high heat.
- Sprinkle veal all over with salt and pepper. Add veal to pot in single layer and cook until brown, turning occasionally, about 8 minutes.
- Transfer veal to large plate.
- Add chopped vegetables and garlic to pot; saute until beginning to color, about 10 minutes.
- Add wine and boil until reduced to glaze, stirring often, about 4 minutes.
- Add tomatoes, chicken broth, beef broth, pesto, bay leaves, and thyme; stir sauce to blend.
- Return veal and any juices to pot, arranging veal in single layer. Bring to boil, cover pot and place in oven.
- Braise veal until very tender, about 1 hour 45 minutes.
- Tilt pot; spoon fat from surface of pot.
- Season sauce to taste with salt and pepper.
- Divide shanks among plates; spoon sauce over and serve. (May be served as is or over egg noodles if desired).
