Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Osso Buco con Gremolata
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- #39438
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds veal shanks, cut 1 1/2-inches thick
1 teaspoon salt
1 teaspoon coarse ground black pepper
1/4 cup flour
3 tablespoons olive oil
1 large onion, cut into 1/4-inch cubes
2 ribs celery, cut into 1/4-inch cubes
1 carrot, cut into 1/4-inch cubes
4 ounces white mushrooms, diced
4 cloves garlic, peeled and halved
2 bay leaves
1 can (14.5 ounce size) beef broth
1 cup dry white wine
1 can (8 ounce size) tomato sauce
GREMOLATA
2 cloves garlic, finely chopped
1 lemon, zest of
1/4 cup finely chopped parsley
directions
Preheat oven to 350 degrees F.
Season veal with salt and pepper. Dust with flour.
Heat oil in a large, deep skillet over medium-high heat for 3 minutes. Brown veal shanks for 2 to 3 minutes per side. Transfer veal to a 9-by-13-inch ovenproof casserole or baking dish.
Add onion, celery, carrots, mushrooms, garlic and bay leaves to skillet. Reduce heat to medium and saute for 5 minutes.
Raise heat to medium-high then pour broth and wine into skillet and stir well. Cook until liquid is reduced by half. Stir in tomato sauce, and then pour skillet contents over veal.
Cover casserole with a lid or foil. Braise in oven for 1 1/2 hours. Turn veal over and cook 1 more hour, uncovered, until meat is fork tender.
For Gremolata: Combine ingredients while veal cooks. Sprinkle over veal just before serving.
added by
ame369
nutrition data
Nutritional data has not been calculated yet.
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