Osso Buco
Irene Smith
ingredients
- 4 veal shank (or 6) -- thick
- 1 whole carrot -- chopped
- 1 large onion -- chopped
- 2 stalks celery -- chopped
- 4 cloves garlic -- minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 C flour with salt and pepper & garlic for dredging
- 1 C red wine
- 1 tsp brown sugar
- 1 C chicken broth
- 1 large can plum tomatoes
- Gremolata
- 3 tbsp fresh parsley -- chopped
- 1 large clove garlic -- chopped
- 1 large lemon zest -- chopped
directions
Season veal shanks with salt, pepper, garlic powder
Heat oil and butter and put in veal shanks dredged in flour mixture (Shake of excess flour)
Brown and put in roasting pot
Saute onions and garlic in remaining oil and garlic for a few minutes
Add carrot and celery and continue until soft
Add large can of plum tomatoes chopped lightly in Cuisinart
cup of wine
cup of chicken broth or veg broth
brown sugar
Pour over veal shanks and put in oven covered at 300 degrees for hour and 45 minutes
Uncover and bake at 250 for additional 30 minutes or until tender
Serve with Gremolata on top.
Description: “Original recipe from Carol Andrews” - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 194 Calories; 13g Fat (72.8% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 315mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : May make parsley mixture ahead and store.
Veal keeps well in refrigerator.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Source: Irene Smith
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews