"Hunger is the best sauce in the world."--Cervantes

Osso Buco Recipe

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This recipe for Osso Buco is from Bermuda Recipes , 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!



bouquet garni:
1 sprig rosemary
1 sprig thyme
1 bay leaf
2 cloves

3-4 veal shanks
salt & pepper
flour for dredging
3-4 tbsp vegetable or olive oil
1 c diced onion
1 c sliced carrots
1/2 c chopped celery
2 cloves garlic
1 tbsp tomato paste
2-3 c chicken stock and/or white wine
1 c tin crushed tomatoes
garnish of parsley and lemon zest

Make bouquet garni. Secure the meat to the bone using twine. Pat meat dry with paper towel.Season meat with salt and pepper. Dredge meat in flour shaking off excess. Heat oil in skillet. Add meat and brown on both sides. Remove from skillet and set aside.
In same skillet add onions, carrots, garlic and celery. Saute until onions are softened. Add tomato paste and stir for 1 minute. Place vegetables in oven proof casserole adding veal, chicken stock, bouquet garni and chicken stock.
Cover and bake 350 1 1/2 - 2 hours. Turn meat occasionally and add additional chicken stock or water as needed.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours




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