Osso buco ii

Yield: 4 servings

Measure Ingredient
4 \N Veal shanks (1 1/2-inches thick) (10 ounces each)
2 tablespoons All purpose flour
½ teaspoon Ground black pepper
¼ teaspoon Salt
1 tablespoon Olive oil
1 cup Minced carrot
1 cup Minced celery
1 cup Minced onion
1 cup Dry white wine
1 each Clove garlic (large), minced
1 can Plumb tomatoes (14 1/2 ounces), undrained and chopped
½ cup Beef broth
2 teaspoons Chopped fresh rosemary
1 each Bay leaf
\N \N Fresh rosemary (Optional)

Combine the flour, pepper and salt in a shallow dish and stir well.

Dredge the veal in the mixture. Heat the oil in a large oven-proof Dutch oven over medium-high heat. Add the veal and cook for about 2½ minutes on each side or until browned. Remove from the pan and set aside. Reduce the heat to medium and add the celery, carrot, onion, wine and garlic. Cook for 5 minutes, stirring frequently to deglaze the pan. Return the veal to the pan and add the tomaotes, beef broth, chopped rosemary and bay leaf. Cover and bake at 350F for 2 hours, until the veal is tender. Discard the bay leaf. Garnish with rosemary and serve the veal with the sauce. Makes 4 servings.

Calories 468 (26% from Fat); Protein 60⅗ g; Fat 13.3 g (Sat 3⅖ g; Mono 5⅗ g, Poly 1⅖ g); Carbohydrate 15 g; Fiber 2.9 g; Cholesterol 233 mg; Iron 3⅘ mg; Sodium 742 mg; Calcium 112 mg. [Braise Worthy; Linda Romanelli Leahy] [Cooking Light; January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-08-95

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