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Osso Buco Recipe

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This recipe for Osso Buco, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds veal shanks, cut into short lengths
1/4 cup all-purpose flour
1/4 cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
2/3 cup dry white wine
2/3 cup beef stock
1 (14.5 ounce) can diced tomatoes salt and pepper to taste
1/2 cup chopped fresh parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

Directions:
Directions:
Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes. Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving. Serves 4

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a classic Italian dish and very classic. Great over mashed potatoes and served with fresh peas or asparagus. You can reduce the pan juices or create a gravy from pan juices as well.

Feel free to substitute beef shanks or lamb shanks.

 

 

 

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