"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

The Best Osso Bucco Recipe

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This recipe for The Best Osso Bucco, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


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

Preheat oven to 350
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
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
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.

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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