"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Osso Bucco Recipe

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

Bess Spilfogel
Added: Sunday, July 5, 2009


Veal shanks
1/4 c minced onions
1/4 c minced celery
1/4 c minced carrot
1/2 c white wine
1/2 c port wine
1/4 c diced tomatoes

Preheat oven to 400 degrees.
For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
Brown shanks in large frying pan. Brown all sides, about 3 minutes per side. Remove browned shanks and set aside.
In the same pan, add the basil, onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes.
Put all ingredients in a baking pan. Bake for about 2 hours until the veal is falling off the bone.




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