Italian braised veal shanks (Osso buco) from Serious Eats

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Notes about this recipe

  • chawkins on February 15, 2021

    Made this for Valentine’s Day dinner. It was excellent, the meat was melt in your mouth tender and the sauce divine. Served with risotto alla Milanese from the same chef.

  • Frogcake on January 01, 2018

    I made this last night for New Year’s Eve dinner. Wonderful tastes! Everyone loved it! I served the osso buco on a bed of buttered millet. So convenient to prep beforehand and let it braise for a few hours while you are enjoying the celebrations. I reduced the oven temp to 300 Fahrenheit and lengthened the braising time by half an hour. There’s a few cups of savoury braising sauce left that I will transform into a pasta sauce.

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