572257 osso bucco
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, chopped |
| 1 | cup | Chopped celery |
| 1 | cup | Chopped carrots |
| 1 | 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 | 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 |
Directions
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