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osso bucco veal shanks with lemon tangerine gremolata



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  • Carbohydrates: 872.0
  • Fats: 64.0
  • Dietary Fiber: 30.0
  • Minerals: 20.0
  • Proteins: 180.0
  • Vitamins: 61.0
  • Water: 7.0


  1. Both work
  2. Heat oven to 350
  3. Melt butter in a dutch oven / casserole dish or use an electric frying pan for it all
  4. Add chopped carrots
  5. Celery and onion to butter until they are lightly colored
  6. In a heavy skillet heat 6 tbs olive oil
  7. Season veal and dredge in flour then brown on all sides including edges
  8. Add to casserole on top of vegetables
  9. Deglaze the skillet by adding the cup of wine and scraping up the browned bits
  10. Boil till reduced to 1 / 2 cup
  11. Add stock
  12. Tomatoes and herbs
  13. Bring to a boil and pour over veal
  14. Make sure it comes at least 1 / 2 way up the side of the meat and add more wine or stock if needed
  15. Cover the pot and bake in oven for 1 1 / 2 hours basting occasionally until meat is fork tender
  16. Remove veal from casserole
  17. And if you wish put meat in oven heated up to 450 on a plate until it browns and glazes
  18. Or just set it aside and keep warm
  19. To strain the sauce press through a fine mesh sieve until all juice is back in the pot
  20. Can be whizzed in the processor as well
  21. Heat to boiling
  22. Add the lemon and tangerine peel
  23. Garlic and parsley
  24. Boil till reduced and thickened
  25. Season to taste with salt and pepper
  26. Pour over the meat
  27. Garnish with a few strips of zest from both fruits
  28. Serve with risotto alla milanese or plain rice
  29. And some crusty bread to put the marrow on and mop up the sauce
  30. If you have any leftovers enjoy
  31. And if there is no meat but just sauce its wonderful over rice or noodles as a light supper

Step 22

Total Time in Minute 165

Ingredients Count 21

cooking osso bucco  veal shanks  with lemon tangerine gremolata

See More Relate Photo






Garlic cloves

Veal shanks

Salt and pepper


Olive oil

Dry white wine

Fresh basil

Dried thyme

Chicken stock



Bay leaves


Lemon peel

Tangerine peel



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