Essentials of Classic Italian Cooking
Ossobuco in Bianco -- Tomato-Less Braised Veal Shanks
Page 358
Cuisine: Italian | Course Type: Main Courses
View photos (1)Tags: ossobuco in bianco
Recipe Reviews
Zosia from Toronto, ON
This is a delicious, simplified version of braised veal shanks.
Very little effort goes into getting them started as no vegetable chopping, etc is required. The meat is prepared in the usual way: tied, floured and browned, then simmered slowly in white wine with water added as needed to maintain the liquid in the pan. The shanks are braised on the stove-top for ~2 1/2 hours until tender.
In a little bit of a twist, the ingredients for a standard gremolada (parsley and lemon rind) are added directly to the pan juices, which are reduced for a minute once the meat is done, instead of being used as a garnish to the dish. The simple sauce, which is merely a glaze for the fall-off-the-bone tender veal, is very bright and fresh tasting as a result.
Though my family loves the heartier version made with tomatoes and vegetables, we really enjoyed this variation of the classic dish.
So easy, so yummy! For two, I had two slices for veal shank and used about half the other ingredients.
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