similar recipes: veal
Have your butcher cut the veal shanks crosswise, about 2 inches thick each, so that the whole round bone and marrow show through. Have him crack the bone, but not remove it.
Although it seems complicated, this recipe is not. Let your butcher do all the work with the veal. Most of the time the veal is in the oven, allowing you to do other things or get other dishes ready for the meal. When serving this dish, place small teaspoons on each plate, so the individual can spoon out the marrow . . . A favorite part of this meal for me. (that is why the butcher cracks the bone) If you must, try Osso Buco in a restaurant first, I am sure you will fall in love with it also. It is one of my most favorite dishes.
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