Osso buco 3

Yield: 1 Servings

Measure Ingredient
⅓ cup All-purpose flour
1 teaspoon Salt
½ teaspoon Pepper
4 \N Veal shanks ( 2 inches thick) (up to 6)
5 tablespoons Olive oil
1 teaspoon Italian seasoning
½ teaspoon Sage
1 medium Onion, chopped
1 \N Garlic clove, minced
2 \N Carrots, sliced
1 \N Celery stalk, cut in 1/2 inch slices
1½ cup Dry white wine or chicken broth
1 can (10-3/4 oz) condensed chicken broth
2 tablespoons Tomato paste
2 \N Garlic cloves, minced
1½ tablespoon Chopped parsley
1 tablespoon Grated lemon peel


Combine flour, salt and pepper; dredge meat. In a large skillet, heat the oil on high. Brown meat on all sides. Lay the shanks flat in a Dutch oven or oblong baking dish and sprinkle with Italian seasoning and sage. Combine onion, garlic, carrots and celery. Sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables. Cover and bake at 325 for 2 hours or until fork-tender. Just before serving, combine Gremolata ingredients; sprinkle over each shank. Serve immediately.

Yields 4-6 servings.

Posted to EAT-L Digest 2 November 96 Date: Sun, 3 Nov 1996 16:03:58 -0600 From: Pam and KerryAnn Cobb <priss@...>

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