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Osso Buco Recipe

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This recipe for Osso Buco, by , is from Our Family "Yummies", 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!

Chip Lowell


8 large pieces of veal or beef shank
1 1/2 cups all purpose flour
Kosher salt and freshly ground black pepper
Good olive oil
3 tablespoons unsalted butter
3 medium celery stalks medium diced
2 carrots medium diced
2 leaks cleaned and medium diced
1 medium yellow onion medium diced
4 teaspoons minced garlic, 4 cloves
1 tablespoon grated lemon zest
5 sprigs fresh thyme tied together
1 cup dry white wine
3 cups good chicken stock

Preheat the oven to 350°

Rinse the shanks and pat them dry. In a medium bowl, combine the flour with 1 tablespoon salt and 1 1/2 teaspoons pepper. Toss the veal shanks in the flower and shake off any excess. In a pot or Dutch oven large enough to hold the shanks in one layer, heat 2 tablespoons of olive oil over high heat. In batches, brown the shanks on all sides for about 10 minutes, turning to brown evenly, and place them on a plate. Add more oil, if necessary, to cook the second batch.

Wipe out the pot with a paper towel. Melt the butter in the pot, add the celery, carrots, leaks, and onion, and sauté over medium heat for 10 minutes, until tender. Add garlic and lemon zest and cook for one more minute. Add the thyme, wine, chicken stock, 1 tablespoon salt, and 1 1/2 teaspoons pepper, scraping the pot to incorporate any browned bits. Return the shanks to the pot and bring the liquid to a simmer.

Cover the pot tightly and place in the oven for 1 3/4 to 2 hours, until the shanks are very tender. Taste for seasoning and serve the shanks hot with the sauce.

Personal Notes:
Personal Notes:
Thanks Ina Garten! This is delicious. You can use veal, beef or pork shanks. Even chicken is good.




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