Veal Osso Buco Stew at Pearl Allen blog

Veal Osso Buco Stew. Sprinkle on the flour and mix to coat. Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Return the shanks to the dutch oven. In a small bowl or sealable plastic bag, combine the flour, salt, and pepper. Put the veal cubes in a medium size bowl and season with salt and pepper. Toss veal cubes in flour mixture. Working in 2 batches, sear the shanks on all sides until golden, about 10 minutes per batch. In a large dutch oven pot, heat vegetable oil until smoking. Add the tomatoes, tomato paste, fresh herbs, and 2 cups of chicken stock, and mix together thoroughly. Transfer shanks to the plate. Continue browning the meat in batches until all the veal is cooked. Then flour the veal shanks on both sides and set aside. Shake off excess flour and add some of the meat to the hot pan without overcrowding. Mix, then return veal into pot, place lid on. Using a paper towel, wipe any dark bits and excess oil out of pot.

Veal Osso Buco COOKtheSTORY
from cookthestory.com

Using a paper towel, wipe any dark bits and excess oil out of pot. In a small bowl or sealable plastic bag, combine the flour, salt, and pepper. Continue browning the meat in batches until all the veal is cooked. Shake off excess flour and add some of the meat to the hot pan without overcrowding. Put the veal cubes in a medium size bowl and season with salt and pepper. Working in 2 batches, sear the shanks on all sides until golden, about 10 minutes per batch. Then flour the veal shanks on both sides and set aside. Sprinkle on the flour and mix to coat. Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on.

Veal Osso Buco COOKtheSTORY

Veal Osso Buco Stew Continue browning the meat in batches until all the veal is cooked. Then flour the veal shanks on both sides and set aside. Working in 2 batches, sear the shanks on all sides until golden, about 10 minutes per batch. Continue browning the meat in batches until all the veal is cooked. Put the veal cubes in a medium size bowl and season with salt and pepper. Brown the meat on all sides, then transfer to a bowl. Shake off excess flour and add some of the meat to the hot pan without overcrowding. In a large dutch oven pot, heat vegetable oil until smoking. Toss veal cubes in flour mixture. Transfer shanks to the plate. In a small bowl or sealable plastic bag, combine the flour, salt, and pepper. Mix, then return veal into pot, place lid on. Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Sprinkle on the flour and mix to coat. Add the tomatoes, tomato paste, fresh herbs, and 2 cups of chicken stock, and mix together thoroughly. Using a paper towel, wipe any dark bits and excess oil out of pot.

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