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Asian Braised Veal with Wasaabi Sauce



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12 pcs. (9 lb.) Veal Osso Buco, Hindshank or Foreshank, cut 1-1/2 inches thick (IMPS/NAMP (1337 or 1312)
1.0 cup of Wasaabi Sauce Magnifying_glass
3/4 cup All-purpose flour
1 tbsp. salt
1 tbsp. pepper
1/2 cup roasted peanut oil
7 oz. onions, coarsely chopped
4 oz. celery, coarsely chopped
4 oz. carrots, coarsely chopped
1-1/2 oz. garlic, crushed
1-1/2 oz. ginger, sliced
1 cup soy sauce
1 cup sake
1-1/2 qt. veal stock


  1. 1
    Combine flour, salt and pepper; dredge veal shanks, shaking off excess. Brown shanks on both sides in oil in large braising pan. Remove shanks from pan.
  2. 2
    Sauté onions, celery and carrots in same pan, 5 minutes or until tender. Add garlic and ginger sauté 1 minute. Stir in soy sauce and sake. Bring to a boil; reduce liquid by half.
  3. 3
    Return shanks to pan; add veal stock. Bring to boil and cover pan tightly.
  4. 4
    Braise in 350°F oven 1 to 1-1/2 hours or until veal is fork tender. Remove shanks from pan; keep warm. Strain liquid; reduce by half.
  5. 5
    Place one shank on plate. Top with 2 to 3 ounces Wasabi Sauce.

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cuisines Asian
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