Tender Oso Bucco Recipe from Jacques Pépin | KQED

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are lower in fat and cost less than veal.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces calories and is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in cooking.

Cut plum tomatoes in half and press out the seeds, saving them for stock.

Chop about 5-6 ounces of red torpedo onion and add to the tomatoes.

Add flat-leaf parsley for flavor and decoration.

Prepare a dressing with 2 tablespoons of white wine vinegar, 3-4 tablespoons of olive oil, and 0.5 teaspoons of Lea & Perrins sauce.

Toss the salad ingredients with the dressing to slightly wilt the onions.

Cut the top and bottom off a seedless orange, removing the skin and pith, then slice the orange and arrange it around the salad.

Serve the salad with a slice of orange underneath and crunchy country bread.

Brown 10 ounces of veal shank for 10-12 minutes on each side until golden.

Chop one medium leek, using all the green parts, and add to the browned meat.

Coarsely chop one onion and add to the pot with the meat.

Dice one carrot and add to the mixture for sweetness and color.

Add chopped celery and garlic to the pot with the vegetables.

Sprinkle herbes de Provence over the meat and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens