The Best Osso Bucco Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. all-purpose flour
Salt and pepper
1/2 c. extra-virgin olive oil
1/4 to 1/2 c. butter
Veal shanks for 6 to 8, usually one each, 2 inches thick
2 medium-size yellow onions, coarsely chopped
1/2 t. dried basil
1/2 t. dried oregano
1 - 28 oz. can peeled tomatoes, drained
2 c. dry white wine
2 c. beef broth
3/4 c. chopped fresh Italian parsley
Grated zest of 1 lemon
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Directions: |
Directions:Preheat oven to 350º
Season flour with salt and pepper to taste. Heat oil and butter
in ovenproof Dutch oven. Dredge veal in flour mixture and
brown well on all sides in heated oil mixture. Transfer veal to
plate.
Add onions, garlic, basil and oregano to dutch oven and cook
10 minutes. Add tomatoes and salt and pepper to taste and
cook another 10 minutes. Skim off excess fat. Add wine.
Bring to a boil, and reduce heat. Simmer uncovered for 15
minutes.
Return shanks to Dutch oven and add enough beef broth to
just cover. Bake, uncovered for 1 1/2 hours. Uncover and
bake another 30 minutes. Spoon into individual bowls
preferably over cooked polenta. Sprinkle with chopped
parsley and lemon zest. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Personal
Notes: |
Personal
Notes: The first dish I prepare when winter hits the South.
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