Serves: 4
Conversion Chart: Here >>
Ingredients:
2 garlic cloves, finely chopped
2 large carrots, finely diced
2 stalks celery, finely diced
1 tablespoon extra virgin olive oil
4 center-cut veal shanks
Coarse salt and freshly ground black pepper, to taste
1 small yellow onion, finely diced
1/2 cup dry red wine (such as Merlot)
4 cups veal stock*
1 (14-ounce) can peeled plum tomatoes
2 tablespoons fresh thyme leaves, roughly chopped
Saffron Risotto: Here >>
Red Wine Sauce: Here >>
Gremolata: Here >>
Osso Bucco Procedure:
Preheat oven to 325°F.
Heat oil in a heavy stockpot or Dutch oven over medium-high heat. Season shanks with salt and pepper; working in batches to avoid crowding pan, add shanks to pan. Sear shanks until golden brown, then transfer to a plate and set aside.
Add garlic, carrots, celery, and onion to pan, adding additional oil if needed; cook, stirring often, until softened.
Add wine and tomatoes to pan, stirring until wine is reduced by two-thirds. Add shanks back to pan; pour stock to cover shanks by three-quarters.
Cover pan and place in oven. Cook 2 to 2 1/2 hours, until shanks are very tender.
Remove shanks from cooking liquid; strain cooking liquid through a fine-mesh sieve and set aside.
Plating Procedure:
Spoon risotto in the center of a dish; place a shank over risotto. Top with gremolata and drizzle with red wine sauce.
Cruise Ship: Disney Cruise Lines
Recipe Type: Unknown
Recipe Author: Disney Cruise Lines
Original Photograph By: parksandresorts.wdpromedia.com
Photograph Retouched By: Recipe Spy