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Osso Buco Recipe

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

Contributor:  
Contributor:  
Debbie Balmaseda
Added: Tuesday, November 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
6 thick, meaty veal shanks, appox. 2-inches thick
Salt and freshly ground pepper, to taste
2 large carrots, diced 1/2-inch thick
1 onion, diced 1/2-inch
1 celery rib, diced 1/2-inch
2 garlic cloves, minced
1 c. dry red wine (not cooking wine)
1 c. canned Italian tomatoes, drained and chopped
1 c. low salt chicken broth

Directions:
Directions:
Heat olive oil in a large, heavy ovenproof casserole; season shanks with salt and pepper and cook over medium-high heat until browned; transfer to plate.

Add carrots, onion, celery and garlic; reduce heat to medium-low and cook until tender. Add the wine and cook until slightly reduced (5 min.); scape sides and then add tomatoes and chicken broth and bring to a simmer over high heat.

Return shanks to casserole, nesting them with the vegetables; cover and cook in a 325 F. oven for 1 hour or longer. Transfer shanks to remmed platter and cover with foil.

There should be about 2 cups of sauce left in the casserole; reduce over high heat and season with salt and pepper. Cut strings from veal shanks and then spoon sauce over shanks and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Each veal shank should be tied with string to hold them together during cooking.

 

 

 

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