"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Osso Buco Recipe

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This recipe for Osso Buco, by , is from Nonna's Cucina , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Hanley
Added: Saturday, April 5, 2008


1/2 c. flour
Salt and pepper to taste
4 veal shanks with bone, cut 3 inches thick
3 tbl. olive oil
3 tbl butter
1 onion,chopped
4 cloves garlic, chopped
2 c. chicken stock
2 tomatoes, peeled, seeded and chopped
1 c. white wine

Grated rind of 1 lemon
Grated rind of 1 orange
2 cloves garlic, minced
2 tbl. fresh Italian parsley, chopped

In a large shallow platter, season flour with salt and pepper. Dredge veal shanks in the mixture and tap off excess. In a large heavy skillet over medium heat, heat the oil and butter. Sear the shanks on all sides. Add more butter and oil if necessary. Remove the browned veal shanks and set aside.

Add onion, garlic to the pan and cook until softened. Season with salt ant pepper.. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock, wine and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during the cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.

Make the gremolata: combine all ingredients together in a small bowl. Sprinkle the gremolate over the osso buco before serving. Serve with rice or your favorite pasta.

Serves 4

Personal Notes:
Personal Notes:
We have served this dish at one of our dinner parties for 8 people. It was a great treat for our friends and a wonderful memory for us. We served it with pasta and a salad and plenty of our homemade wine and lemon Cello after dinner.




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