Traditional Osso Buco
From caramia 16 years agoIngredients
- 3 pounds veal shanks, cut into short lengths shopping list
- 1/4 cup and 2 tablespoons all-purpose flour shopping list
- 1/4 cup and 2 tablespoons butter shopping list
- 3 cloves garlic, crushed shopping list
- 1-1/2 large onion, chopped shopping list
- 1-1/2 large carrot, chopped shopping list
- 1 cup dry white wine shopping list
- 1 cup beef stock shopping list
- 1-1/2 (14.5 ounce) cans diced tomatoes shopping list
- salt and pepper to taste shopping list
- 3/4 cup chopped fresh parsley shopping list
- 1-1/2 cloves garlic, minced shopping list
- 1 tablespoon grated lemon zest shopping list
How to make it
- Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
- Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.
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