 Beer-Braised Osso Bucco
Makes 4 servings
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Image © Publications International, Ltd.
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Beer-Braised Osso Bucco
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Ingredients
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1/2
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cup all-purpose flour
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1
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teaspoon salt
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1/2
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teaspoon black pepper
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4
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veal shanks, cut into 1-inch rounds (about 3 pounds)
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3
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tablespoons canola oil
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3
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carrots, chopped
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3
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celery stalks, chopped
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1
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large onion, sliced
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2
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cloves garlic, minced
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2
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tablespoons tomato paste
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1
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bottle (12 ounces) beer
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2
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cups beef broth
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1
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bay leaf
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Zest of 1 lemon
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Salt and black pepper
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Mashed potatoes or cooked polenta
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Chopped fresh parsley
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1. Preheat oven to 325°F. In medium bowl, combine flour, salt and pepper. Add veal shanks and turn to coat with flour mixture.
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2. In large ovenproof saucepan or Dutch oven, heat canola oil over medium-high heat until hot. Brown veal shanks in oil, 2 at a time, about 4 to 6 minutes. Remove and set aside. Reduce heat to medium. Add carrots, celery and onion; cook until softened, stirring frequently, about 5 minutes. Add garlic; cook 1 minute more. Stir in tomato paste. Add beer, scraping browned bits with wooden spoon on bottom of pan. Return shanks to pan.
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3. Add broth, bay leaf, zest, salt and pepper to saucepan. Bring to boil over high heat; remove and cover tightly. Bake in oven 2-1/2 to 3 hours or until fork tender. Remove shanks from saucepan and place into soup bowls. Place scoop of mashed potatoes next to shanks. Strain sauce and boil until reduced to about 2 cups. Pour 1/2 cup sauce over meat and potatoes. Sprinkle with chopped parsley.
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© Publications International, Ltd.
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Printed
from fbnr.com
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