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Osso Bucco (Roast Veal Shanks) for Two Recipe

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This recipe for Osso Bucco (Roast Veal Shanks) for Two, by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Friday, February 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 veal shanks (about 1 pound each)
1/2 c. flour
1/2 c. vegetable oil
1/2 c. chopped fresh tomatoes
1/2 c. chopped carrots
1/2 c. chopped celery
1 white onion, peeled and chopped
1-1/2 c. veal or chicken stock
1/4 c. Marsala wine
2 tbsp. white wine
2 tbsp. red wine
fresh rosemary
1 bay leaf
4 tbsp. butter
salt and pepper to taste
cooked fettuccine

Directions:
Directions:
Coat the veal shanks with flour. In a heavy pan, heat the oil over medium-high heat. Pan-sear the veal shanks, turning frequently, until golden. Place the tomatoes, carrots, celery and onion in the pan. Add veal or chicken stock, wines, rosemary, bay leaf, butter, salt and pepper. Stir well. Bake at 325 degrees for about 2 hours or until meat is tender and the sauce has cooked to a stew-like consistency. Serve over fettuccine.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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