Osso Bucco With Risotto Milanese

Osso Bucco With Risotto Milanese


Ingredients:
2 celery sticks, finely chopped
1 cup flour seasoned with 1 tbsp salt and 1 Tbsp pepper)
6 veal shanks (8 to 10 ounces and 1 1/2-inches thick each), tied around equator with butcher's twine (I used 6 oxtails, which is less traditional)
2 carrots, finely chopped
Olive oil (enough for a thin layer in a Dutch Oven)
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Instructions:
  • First step is Preheat the oven to 350°F.
  • And then, Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot.
  • And then, visit for full instruction : https://www.keyingredient.com/recipes/12207035/osso-bucco-with-risotto-milanese/



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