"The belly rules the mind."--Spanish Proverb

Osso Buco Braised Veal Shank Recipe

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This recipe for Osso Buco Braised Veal Shank, by , is from DAD's GOOD EATS , 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!

Tom Unwin


Veal Shanks
4 Veal shanks about 4 inches long
3 Tbs. butter
1/2 cup Flour

2 T Olive Oil
1 medium onion (finely chopped)
1 Large carrot (finely chopped)
1 stalk celery (finely chopped)
3 Cloves garlic (finely chopped)
1 t Brown sugar
Salt & pepper to taste
1/2 cup dry red wine
1 lb can plum tomatoes, diced
1-1/2 cups veal stock or beef broth

2 t Lemon Peel grated
1 Clove garlic - minced
4 t Parsley - finely chopped

1. Coat the veal shanks lightly with flour. In a large, heavy pan, melt the butter over medium high heat and brown the veal shanks on all sides.
2. Saute the onion in olive oil, add the carrot, celery and garlic and saute on medium heat for 5 min.
3. Add the wine, tomatoes and broth
4. Place covered, in oven and bake at 350 for 1 1/2 hours (perhaps 2). Bake for additional 1/2 hour uncovered.
5. Mix lemon peeol, garlic and parsley together in bowl to make gremolata.
6. Place veal on warm plates, garnish with gremolata and serve

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
I made this for Bob and Dallas when we lived in Clearbrook. Bobby loved it!




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