Veal Shank Osso Bucco
|Veal shank||6 (2 Inches Each)|
|Flour||125 Milliliter, browned (1/2 Cup)|
|Vegetable oil/Olive oil||80 Milliliter (1/3 Cup)|
|Onions||2 Medium, chopped fine|
|Celery||125 Milliliter, diced|
|Mushrooms||125 Milliliter, sliced (Fresh Or Canned, 1/2 Cup)|
|Parsley||50 Milliliter, minced (3 Tablespoon)|
|Carrot||1 Large, grated|
|Garlic||2 Clove (10 gm), chopped fine|
|White wine/Vermouth||1⁄2 Cup (8 tbs)|
|Canned tomatoes||19 Ounce (1 Can, 125 Milliliter)|
|Grated lemon rind||1|
|Chicken broth||250 Milliliter (1 Cup)|
1.Coat every piece of shank with browned flour by rolling over it.
2.Take a 8 cup (2L) ceramic dish, put oil in it and heat for 5 minutes at HIGH.
3.Arrange the meat pieces on it, one besides the other and cook for 5 minutes at HIGH without covering.
4.Flip the meat and put onion, celery, mushrooms, parsley, carrot, garlic cloves, oregano or basil, white wine or vermouth, tomatoes, lemon, chicken broth and sugar.
5.Put the lid on and cook for 1 hour at MEDIUM.
6.Turn the meat two time while cooking.
7.Once done, take the meat out of the dish and put in warm platter.
8.Cook the sauce for 8- 10 more minutes at HIGH until smooth.
9.Dip the meat in sauce and serve.