Veal Sabrosa Recipes

TRADITIONAL OSSO BUCO

Steps:

• Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
• Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
• In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

VEAL SABROSA

Steps:

• Combine cheese, flour, salt, and pepper. Stir well. Dredge the veal in the flour mixture. Set aside.
• Saute garlic in olive oil in a large skillet for 1 minute -- do not over cook or burn! Add veal, and cook until browned. Remove and discard the garlic halves.
• Add the wine, consomme, and lemon juice; bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
• Transfer veal to a serving platter and sprinkle with freshly chopped parsley.