Osso Buco (Veal Shanks) in Vegetable Puree

• porciones: 4 servings
• tiempo activo: 25 minutes
• tiempo total: 3 hours 25 minutes

Ingredientes

4 veal shanks (osso buco)

2 Tbsp olive oil

1 cup onion, diced

2 carrots, diced

1 stalk celery, diced

1 Tbsp garlic, minced

2 Tbsp tomato paste

2 Tbsp flour

1 cup white wine

2 cups chicken broth

1 bay leaf

pinch saffron (substitute ground turmeric if you don't have saffron)

1/4 tsp salt

black pepper to taste

1/4 cup basil, sliced - optional as garnish

Instrucciones

Preheat oven to 325F.

Tie the osso buco together with kitchen string. The goal is to keep it from falling apart while braising, but a lot of time it will fall apart, especially if stacked on top of each other to braise in a large pot.

Pat the beef dry and liberally salt and pepper.

Bring oven safe pot to medium high heat and add oil.

Sear the veal shanks ~ 4 minutes per side. Remove and place on a plate.

Add onions, celery, and carrot to the pan and cook ~ 4-6 minutes or until veggies are soft.

Add garlic and cook 1-2 minutes or until fragrant.

Add tomato paste, stir, and cook ~ 1 minute.

Stir in flour and cook ~ 1 minute.

Slowly whisk in wine, broth, bay leaf, saffron, and 1/4 tsp salt.

Stir and nestle the shanks and any juices back into the pot.

Place pot into oven and cook ~ 2 - 2 1/2 hours total (or until very tender), turning veal shanks once at the 1 hour mark.

You can eat this as is but if you want a creamy sauce (like in the picture), remove the osso bucco and place liquid contents of pot (careful it's hot!), into a food processor and blend until smooth.

Spoon sauce in a bowl or over your starch/grain and top with osso buco.

Add salt to taste and garnish with basil. Happy Eating! Beckie

Nutrición

• Calorías: 418
• Grasa Total: 12.3 g
• Grasa Saturada: 2.9 g
• Grasa Trans: 0.2 g
• Colesterol: 178.2 mg
• Sodio: 992.5 mg
• Carbohidratos Totales: 18.6 g
• Fibra Dietética: 3.9 g
• Azúcares Totales: 7.4 g
• Proteína: 59.1 g