Bertolli

Indianapolis Veal Recipe List

Capri Italian Restaurant

2602 Ruth Dr., Indianapolis, IN 46240
317-259-4122

Osso Bucco • Braised Veal Shanks

Osso Bucco • Braised Veal Shanks

Serves 4

Ingredients for Braised Veal Shanks

• ½ cup Unbleached All-Purpose Flour
• 4 Veal Shanks, about 1lb each & 2” thick
• 2 tbsp Unsalted Butter
• 2 tbsp Extra-Virgin Olive Oil
• ½ cup chopped Yellow Onion
• ½ cup diced Celery
• ½ cup peeled, diced Carrots
• ⅓ cup diced Fennel
• 1 tsp minced Garlic
• 2 tsp fresh Marjoram Leaves
• 2 tsp fresh Thyme Leaves
• 1 Bay Leaf
• 1 ¼ cups peeled, seeded & chopped Tomatoes
• 1 cup dry Italian White Wine

Ingredients for Gremolata

• ½ cup chopped fresh Italian Flat-leafed Parsley
• 1 ½ tsp minced Lemon Zest
• ½ tsp minced Garlic

Method for Braised Veal Shanks

• Spread the flour on a plate and evenly coat the veal shanks with the flour, shaking off any excess.
• Tie the shanks with kitchen twine so they hold together during the cooking process.
• In a large frying pan (or pot) over medium-high heat, melt the butter with the olive oil.
• When hot, add the veal shanks and lightly brown on both sides, about 4 minutes per side.
• Remove the veal shanks from the pan and set aside.
• Reduce the heat to medium-low and add the onion, carrot, celery and fennel.
• Sauté until the edges of the onion are translucent, 3-4 minutes, do not allow to brown.
• Add the garlic, marjoram, thyme and bay leaf and stir until blended. Add the tomatoes and bring to a boil.
• Return the veal to the pan and cook for 1 minute.
• Raise the heat to high, pour in the wine and deglaze the pan by stirring to dislodge any browned bits from the bottom of the pan.
• When the mixture boils, add about 2 cups of the meat stock; the liquid should reach three-fourths the way up the sides of the veal shanks.
• Reduce the heat to medium-low and cover partially and simmer, turning the shanks over occasionally.
• Continue cooking, adding more stock as needed to keep the mixture moist, until the veal is tender when pierced with a fork and there are about 2 cups of liquid and vegetables remaining about 2 ½ hours. If there is too much liquid, uncover and boil gently to concentrate the broth.
• Season to taste with salt and pepper.

Method for Gremolata

• Toss together all the ingredients until evenly distributed.

To Plate

• Discard the bay leaf.
• Place 1 veal shank on each plate and spoon the broth and vegetables on top.
• Sprinkle with the gremolata and serve immediately.

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