Veal Oso Bucco is a very traditional Italian stew. This meal takes time, patience and love. We decided to shake up the recipe and add a little extra love of our own with some Smokin’ Mary Bloody Mary Mix. Serve with a creamy risotto or a hearty polenta to complete this rich, savory dish.
Veal Oso Bucco
- 8 cross-cut veal shanks -1 1/2 inches thick
- 1 cup of flour
- salt and pepper to taste
- 2 Tbsp corn oil
- 1 large white onion, chopped
- 4 gloves garlic, sliced paper-thin
- 1 cup of dry white wine
- 1 bottle of Smokin’ Mary mix
- 3/4 cups of canned brown gravy
- 1 tsp crushed dried oregano
- 2 bays leaves, chopped
- 1/4 tsp dried thyme
Pre-heat oven to 350 degrees.
Mix flour with salt and pepper and dredge (coat) the veal shanks in the flour, shake off excess.
Heat corn oil in a large frying pan. Saute veal on both sides, approximately 4 to 5 minutes for each side, seasoning it as you turn it.
Add onion and garlic and cook for another 3 to 4 minutes.
Add wine and cook over high flame to burn the alcohol off.
Add Smokin’ Mary mix and brown gravy. Stir and allow to boil.
Add remaining ingredients.
Place in dutch oven or casserole dish, cover and bake for 2 hours 20 minutes.
Remove veal shanks from mixture and cook sauce over high heat for 2 to 3 minutes. Pour sauce over veal shanks and serve.