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1. Dust the veal shanks lightly with flour, salt and pepper. 2. In a heavy Dutch oven with a lid, melt the butter over medium heat. Cut slits crossways in the outside rim of each shank so the meat ...

Note: Start this recipe a day or two before. The osso buco and risotto can both be made ahead. Osso bucco: 5 large veal shanks, 1 1/2-inches thick Kosher salt, cracked black pepper Canola and olive ...

I have an all-time favorite Italian-style casserole dish, osso bucco. For me, this is comfort food. It is a rich, flavorful dish made with meaty veal shanks and traditional aromatics, and punched up ...

1. Season Veal Shank with Salt and Pepper on both sides. Lightly flour each side of the Veal Shank. 2. In a sauté pan, over medium heat, heat oil, add veal shank and brown on each side. When brown, ...

The day before cooking: season the veal shanks with granulated garlic, salt & black pepper. Cover and store in refrigerator for 18 to 24 hours. When ready to prepare: Dust in seasoned flour and sear ...

1. Osso bucco: Tie each veal shank like a gift, using butcher”s twine to hold the meat together. Salt and pepper the shanks. 2. In one or two heavy-bottomed saucepans, large enough to hold the veal in ...