572257 osso bucco

Yield: 4 servings

Measure Ingredient
1 medium Onion, chopped
1 cup Chopped celery
1 cup Chopped carrots
1 \N Bay leaf
4 tablespoons Butter
1 teaspoon Grated lemon rind
¼ cup Flour
¼ teaspoon Black pepper
¼ teaspoon Thyme
¼ teaspoon Oregano
¼ teaspoon Garlic powder
¼ teaspoon Basil
1 teaspoon Sugar
2 tablespoons Grated Romano cheese
6 \N Veal shanks
3 tablespoons Olive oil
1 cup White wine
1 cup Chicken broth
1 can Whole tomatoes
1 can Tomato sauce
1 can Pizza sauce

Saute onion, celery, carrots and bay leaf in butter until onion is translucent, about 5 minutes. Stir in lemon rind. Remove from heat and set aside. Combine flour with salt and pepper. Roll meat in flour and shake off excess. Brown meat on both sides in olive oil in Dutch oven, with tight fitting lid, over medium heat. Add tomatoes, sauces, wine, broth and seasonings. Add sugar and cheese. Add shanks and cook covered on low heat for about 1 hour. Serve over angel hair or thin spaghetti. Serves 4.

Submitted By BARRY WEINSTEIN On 03-02-95

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