Baked Veal Shank Recipe

SERVES HOW MANY

for 1 person

PREPARATION TIME

1 hour

COOKING TIME

1.5 hours

Osso Buco, beef shank meat meaning perforated bone in Italian, is marinated in a cumin milk mixture after being cut smoothly. The veal shank, cooked in the oven over high heat for 1.5 hours, is served after sautéing in tomato sauce.

In addition to the baked veal shank recipe served with saffron risotto by Executive Chef Muzaffer Şevli in the Yemek.com restaurant shoot, you can also check out other Grissini Restaurant recipes from which we have taken the tips.

Ingredients for Baked Beef Shank Recipe

1 veal shank (osso buco weighs approximately 500 grams )

For the marinade mixture:

250 ml. milk
30 grams of cumin

For tomato sauce:

1/2 cup tomato puree (with tomato pieces)
2 cloves of garlic (finely chopped)
1 medium sized onion (finely chopped )
3 tablespoons of olive oil

For service:

90 grams of saffron risotto

How to Make Baked Veal Shank Recipe?

After washing one boned shank in plenty of water, dry it with a paper towel.
Leave the veal shank in the milk and cumin mixed in a deep bowl for about 1 hour to soften and absorb its taste.
Bake the veal shank waiting in the marinating mixture in a preheated oven at 220 degrees for about 90 minutes.
To prepare tomato sauce; Heat the olive oil in a wide-based pan. Sauté finely ground garlic and onion in olive oil until they turn a light colour.
Add tomato puree, including tomato pieces, to the sauce mixture and boil over low heat for 2-3 minutes.
Take the veal shank cooked in the marinade mixture out of the oven and fry it in the tomato sauce you have prepared, over high heat, by turning it upside down.
Serve immediately, accompanied by risotto prepared in vegetable broth and with approximately 2 grams of saffron to give it an intense color. Share with your loved ones.