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Osso Buco (Veal Stew) Recipe

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This recipe for Osso Buco (Veal Stew) is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 C all-purpose flour
1/4 tsp black pepper
4 veal shanks, cut 2 inches thick (see Tip)
3 T vegetable oil
1 can (10-3/4 ounces) condensed onion soup
4 red potatoes, cut into 1-inch chunks
1 lb baby carrots
1 medium tomato, chopped
1 C dry white wine
1/2 C plus 2 T water, divided
2 T lemon juice
1 T chopped fresh parsley
1/2 tsp garlic powder
3 T cornstarch

Directions:
Directions:
In a shallow dish, combine the flour and pepper, coat the veal with the mixture. You can also put the flour into a bag and add the veal one piece at a time, shaking to coat.

In a soup pot, heat the oil over medium high heat and brown the shanks, about 5 minutes per side.
Add the onion soup, potatoes, carrots, tomato, wine, 1/2 cup water, the lemon juice, parsley, and garlic powder.
Reduce the heat to low, cover, and simmer for 2 hours, or until tender, stirring occasionally.

In a small bowl, combine the cornstarch and the remaining 2 tablespoons of water.
Stir into the pot, continue stirring until the sauce has thickened.

Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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