Recipe

Osso Buco Recipe

	Pleclare / All my dishes 4 months, 4 weeks ago The name of this Italian classic means"bone with a hole". Veal and vegetables in a delicious gravy. Prep:15m Cook:120m Servings:6	Pleclare
	vealwineonionscarrotstomatoescelerygarlic

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Fans

jencathen

shirleyoma

Ingredients

1/4c all purpose flour

salt and pepper

6 slices of veal shank with bones(11/2-2" thick)

2Tbs. butter

2 Tbs olive oil

2 onions,finely chopped

3 carrots,finely chopped

2 celery stalks,finely chopped

2 garlic cloves,crushed

11/4c dry whie wine

11/4c veal or chicken stock

13 oz. canned chopped tomatoes

2 tsp chopped fresh oregano

1 bay leaf

Gremolata:

2Tbs chopped parsley

grated zest of 1 lemon

1 clove garlic, finely chopped

Directions

Put flour in a lage plastic bag and season with salt and pepper. Put the veal shanks into the bag and shake until all the meat is evenly coated with flour.

Melt the butter with the oil in a large flameproof casserole. When the butter is foaming,add the veal shanks and cook,in batches,for 10 mins or until golden all over. Lift out and drain on paper towels. Lower the heat,add the onions,carrots,celery and garlic and cook,stirring occasionally,for 5 mins.

Pour in the wine and boil until reduced by half. Add the stock,tomatoes,oregano,and bay leaf and bring to a boi,cover and cook in a 325 oven for 11/2-2 hours,until very tender.

If the sauce in the casserole is too liquid,lift out the veal shanks,keep warm and boil the sauce until reduced to a thick consistency. Taste for seasoning. Srrinkle the gremolata over the veal just before serving.

Gremolata;

Put all gremolata ingredients into a small bowl and stir to mix thoroughly. Chill until needed.

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