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Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: Olive oil (enough for a thin layer in a Dutch Oven) 6 veal shanks (8 to 10 ounces and 1 1/2-inches thick each), tied around equator with butcher's twine (I used 6 oxtails, which is less traditional) 1 cup flour seasoned with 1 tbsp salt and 1 Tbsp pepper) 2 carrots, finely chopped 2 celery sticks, finely chopped Check below.
Step two, Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot.
After that, In a shallow bowl or plate combine the flour with salt and pepper and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes.
Original Article: https://www.keyingredient.com/recipes/12207035/osso-bucco-with-risotto-milanese/
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