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Camel Milk Osso Buco
Classic braised veal shanks finished with a small camel milk enrichment at the very end.
Beef & Lamb Mains · Special Occasion Cooking · Elegant Slow-Braised Mains
What you need
Ingredients
- 4 Veal Shanks
- Salt and Pepper, to taste
- 1/4 cup Flour, for dredging
- 3 tbsp Olive Oil
- 1 Onion, chopped
- 2 Carrots, chopped
- 1 cup White Wine
- 2 cups Beef Stock
- 1/2 cup Camel Milk
- Gremolata, to finish
Method
Instructions
- Season and dredge the veal shanks in flour, then sear in olive oil until deeply browned on all sides; set aside.
- Sauté the onion and carrots in the same pot until softened.
- Return the shanks to the pot, add the wine and stock, and simmer covered 2 to 2.5 hours until fork-tender.
- Remove from direct heat and stir in the camel milk.
- Warm gently and finish with fresh gremolata just before serving.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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