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Osso Bucco Recipe

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

Deb Cianciolo
Added: Tuesday, July 28, 2009


8-10 meaty veal shanks, tied with string to keep intact
1/2 c flour
1 medium carrot, diced
1 celery rib, chopped
2 large leeks, cleaned and sliced
2-3 garlic cloves, finely chopped
1 can whole tomatoes, coarsely chopped
2 c dry white wine
1 c chicken stock or broth
2 c veal stock or broth
1 T Italian parsley
2 tsp fresh thyme leaves
1 sprig rosemary
1 bay leaf
2 strips lemon zest, finely julienned
salt and pepper

Preheat oven to 375 Put parsley, thyme, rosemary and bay leaf in a piece of cheesecloth and tie with string.
Season flour with salt and pepper. Dredge veal shanks on all sides with the flour shaking off the excess. Heat a large heavy casserole (large enough to hold the shanks in one single layer) over medium heat. Add the olive oil to the pan and heat. Add the veal shanks and brown nicely on all sides. Remove shanks and set aside.
Add 2 T olive oil to the same pan. Add the vegetables and saute until they are beginning to brown. Add the garlic and lemon zest and cook for 1 minute more.
Add the wine to the pan and raise the heat to high. Stir and scrap up the browned bits from the bottom of the pan (deglazing). Cook until the wine is reduced by half.
Add the veal back to the pan along with the tomatoes, herbs and enough broth to almost cover the shanks (just to the top of them). Season with salt and pepper. Bring the pan to a boil, cover and place in preheated oven. Cook for approximately 2-3 hours or until the meat is almost falling off the bone. Check occasionally and add more liquid if it is evaporating too quickly and to baste.
Remove shanks to a serving plate. Remove herb packet and toss. If the sauce is not thickened enough bring to a simmer and reduce slightly. Pour sauce over shanks. Serve over Risotto or pasta.

Number Of Servings:
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Personal Notes:
Personal Notes:
Although the initial preparation takes awhile, this can be prepared up to a day ahead and reheated.




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