Osso Bucco

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Ingredients :

  • 2-tbsp vegetable oil
  • 2 carrots, diced
  • 2-large onions, diced
  • 3-ribs of celery, diced
  • 2-cloves garlic, minced
  • 4-veal shanks (approx 1 1/2-lb each)
  • Flour
  • Salt
  • Pepper
  • 6-tbsp butter
  • 1-28oz can whole tomatoes
  • 1/2-cup dry red wine
  • 15oz can beef consume
  • 1-tsp dry basil
  • 1-tsp thyme
  • 1-bay leaf
  • 1″ strip of lemon rind
  • 1-tsp grated lemon rind
  • 3-tbsp chopped fresh parsley

Directions :

Heat 2-tbsp of the butter in a frying pan

Add the carrots, onions, celery, and one of the minced garlic cloves

Cook gently until the onions are golden brown

Remove from the heat and transfer to a large ovenproof dish

Coat the veal shanks with flour seasoned with salt and pepper

Heat remaining butter and oil in a large fry pan

Add the shanks and brown well on all sides

Carefully pack shanks on top of vegetables; stand the shanks upright to retain the marrow in the bones

Puree the tomatoes with its liquid

In the pan that the shanks were browned in, drain all the fat

Add wine, beef consume, pureed tomatoes, basil, thyme, bay leaf, and the strip of lemon rind

Bring sauce to a boil

Season with salt and pepper

Pour sauce over veal shanks

Cover casserole dish and bake in a 350* oven for 1 1/2 hours or until veal is tender, stirring occasionally

Combine the remaining minced garlic, parsley, and lemon rind

To serve, sprinkle this mixture on top of the veal shanks

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