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This recipe for OSSO BUCCO, by , is from Mimi's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Constance Thomas
Added: Monday, September 29, 2008


6 Veal shanks (about 2 THICK) you can use beef if that is all you can find
cup all purpose flour
Salt & Pepper
cup butter
2 TBL. Olive oil
1 medium onion, finely chopped
3 stalks of celery, finely chopped
2 cloves of garlic, minced
2 carrots, finely chopped or grated
bottle dry white wine
1 cup of chopped tomatoes
Finely Grated Zest of 2 lemons
1 close of garlic, finely minced
4 TBL fresh, chopped parsley

Dust each shank with flour, salt and pepper. In a large pot, melt the butter with the oil, and brown shanks well on both sides. Remove to a separate plate and pour off any fat. Add the remaining butter, and the vegetables. Saute vegetables until tender. Add the wine and scrape up any brown bits on the bottom, bring to a boil and reduce. Add the tomatoes and mix well. Return the shanks to the pan, cover and cook on low heat for about 2- 2 hours. Mix together the gremolata topping, and serve one shank per person with some sauce on top. Sprinkle with gremolate topping. I like to serve this over Penne Pasta.

Personal Notes:
Personal Notes:
This is one of Tom and my favorite recipes!




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