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Osso Bucco Recipe

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This recipe for Osso Bucco, by , is from Book Club Moms of Walnut Creek Cookbook , 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!

Pam Bond


3 T flour
tsp each - dried thyme, marjoram, salt & pepper
6 bone-in veal shanks, about 1" thick
3 T olive oil
3 minced garlic cloves
1 large leek
6 small carrots
box of sliced mushrooms
1-2 cups chicken stock
cup white wine
3 T tomato paste

Combine flour, thyme, marjoram, salt and pepper in large ziploc. Add shanks, shake to coat all six.
Heat 1 T oil in skillet over medium high heat. Brown both sides of shanks. Put shanks in a baking dish. Add rest of oil to skillet. Remove dark green leaves of leek, split lengthwise and slice thin. Slice carrots. Add garlic, leek, mushrooms and carrots to skillet. Cook until limp. Add to baking dish with shanks. Add 1 cup chicken broth and wine to skillet along with paste and bring to a boil. Pour liquid over meat and vegetables. Cover baking dish with lid or foil. Bake at 375 1-2 hours until meat is falling off bone. Add more broth as needed. Turn shanks after an hour. Serve with potatoes or over pasta.




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