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Osso Bucco Recipe

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

Contributor:  
Contributor:  
Denise Bomar
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 veal shanks, 2-3 pounds
olive oil
3 tablespoons unsalted butter
flour, for dredging
28 ounce can crushed tomatoes
1 large onion, coarsely chopped
2 celery stalks, cut into 2 to 3 inch chunks
4 garlic, minced
2 bay leaves
1 lemon, zest peeled off in wide strips with a vegetable peeler
1/4 cup fresh chopped parsley
5 carrots, cut into 2 to 3 inch chunks
1 14 ounce can low sodium beef broth
1 bottle good quality red wine (Amarone recommended, or a good cabernet sauvignon)
salt and pepper

Directions:
Directions:
Heat about 3 tablespoons olive oil and the 3 tablespoons butter in la arge Dutch oven. Season flour with salt and pepper. Dredge shanks in flour. Add shanks to Dutch oven and brown until all sides are a nice caramel color, about 7 to 8 minutes. Add more oil, if needed. Remove shanks. In the same pot saute the onion, celery, carrots, lemon zest, garlic, bay leaves and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper, add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, unil the wine has reduced by half. Add the beef broth and tomatoes and stir everything together. Cover and let simmer for 1 1/2 hours. Remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone. REMOVE BAY LEAVES.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
Delicious. Fabulous. Enjoy with a glass of wine and a loaf of crusty bread.

 

 

 

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