Ossobuco with Risotto Milanese

• Prep Time: 20 min
• Cook Time: 1 hr 30 min
• Total Time: 1 hr 50 min
• Additional Considerations:
• Makes 2 Servings

• Tags:
• Italian
• Veal
• Dinner
• Entrees
• Romantic

Ingredients

• 1/2 cup Contadina® Crushed Tomatoes
• 2 Tbsp. Contadina® Tomato Paste
• 2 VEAL SHANKS cut about 3 inches thick
• 4 Tbsp. OLIVE OIL divided
• 1/2 ONION chopped fine
• 1 CARROT chopped fine
• 1 CELERY STALK chopped fine
• FLOUR spread on plate
• 1/2 cup DRY WHITE WINE
• 2 Tbsp. BUTTER
• 1 cup CHICKEN BROTH
• SALT to taste
• PEPPER to taste

Instructions

1. Tie veal shanks to keep them from falling apart in the sauce while cooking. You can ask your butcher to tie them for you, or do it yourself by encircling the circumference of each veal shank with kitchen twine, and knotting them tightly.

2. Preheat oven to 350 degrees.

3. Heat 2 tablespoons of olive oil over medium heat in a pot just large enough to hold all the veal shanks in a single layer.

4. Add the onion, carrot and celery.

5. Cook until the vegetables soften, about 10 minutes.

6. Heat the other 2 tablespoons of olive oil in a large sauté pan over medium heat.

7. Dredge the veal shanks in the flour, coating on all sides and shake off the excess flour.

8. Slip the shanks into the hot oil and brown them on all sides.

9. Remove the veal shanks and place them in the pot on top of the cooked vegetables.

10. Keep the sauté pan that the shanks were browned in over medium heat, add the wine and reduce the wine for two minutes, scraping loose the browning residues stuck to the bottom of the pan.

11. Pour the wine and pan juices over the veal shanks in the pot.

12. Add the butter, chicken broth, tomatoes, tomato paste, salt and pepper to the pot. The liquid should come at least two thirds of the way to the top of the shanks. If it does not, add more broth.

13. Bring to a simmer, cover the pot, and place it in the oven.

14. Cook for about 1 1/2 hours, turning and basting every 30 minutes, until the meat is very tender.

15. Transfer the veal shanks to warmed plates and carefully remove the strings.

16. Spoon sauce from the pot over the Ossobuco and serve with Risotto Milanese on the side in the same plate.

• Select A Size To Print:

  Recipe: 8 1/2 x 11 | 4 x 6 | 3 x 5

  Shopping List: 8 1/2 x 11 | 4 x 6 | 3 x 5

• Email this Recipe/List To:

  Recipe Shopping List

  Friends Email Address: Your Email Address: GO
• mobile stuffs

• Share This On:

Del Monte Products In This Recipe

Contadina®

Crushed Tomatoes

Contadina®

Tomato Paste