Osso Buco recipe (Meat)


Yield: 4 servings

4   veal shanks
4 tablespoons olive oil
1   chopped carrot
1   stalk celery, chopped
½   chopped red pepper
½   chopped green pepper
1   chopped onion
½ cups flour
4   chopped cloves garlic
½ cups dry white wine
some   Juice of 1/2 lemon
14 oz low-sodium chicken broth
1 can whole tomatoes
1   bay leaf
½ teaspoons dried thyme
1 teaspoon dried marjoram
1 tablespoon parsley
some   salt and pepper

Posted by Vireja69 on Feb 5, 2011


Preheat oven to 350° F. Season the shanks with salt and pepper. Dust lightly with the flour. Heat an ovenproof sauté large enough to hold the shanks in one layer over high heat. Add the olive oil and heat. Add the shanks and cook about 3 minutes per side. Remove from the pan and reduce heat to medium-high. Place the onions, carrots, celery and peppers in the pan. Sauté about 5 minutes. Add the garlic and sauté one more minute. Pour in the wine and broth. Return heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the lemon juice, tomatoes, bay leaf, thyme, marjoram, parsley. Cook, uncovered, until reduced by about one-third. Return the shanks, and any accumulated juices, to the pan. Cover tightly and place in oven. Cook about 2 hours.

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