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Osso Bucco Recipe

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This recipe for Osso Bucco is from Shelly's Kitchen, 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!
Category:
Category:
Ingredients:  
Ingredients:  
˝ c flour
s & p to taste
4 veal shanks cut 3” thick (12 oz each)
3 T Olive Oil and 3 T Unsalted Butter
1 sm onion chopped ˝ cup carrots chopped ˝ cup celery chopped
or
1 lg container Trader Joe's Mirapoix
4 cloves garlic chopped
2 bay leaves
3 T freeze dried parsley
1 c Florio Dry Marsala Wine (Total Wine)
2 cans chicken broth
1 28 oz. can diced tomatoes
Directions:
Directions:
Directions

Preheat oven to 350* Have the butcher secure the meat in both directions with kitchen twine. Pat the shanks dry with paper towel.
Season the flour with s & p. Dredge the veal shanks in the flour and tap off any excess. In a large Dutch oven heat the olive oil and butter on Med Hi. Add the tied Veal Shanks and brown on both sides, about 3 minutes each side. Remove the veal shanks and reserve. In the same pot, add the Mirepoix, bay leaves, garlic, and season with s & p, Sauté until soft and translucent, about 8 minutes. Raise the heat to high, add the wine and deglaze the pan. Return the veal shanks to the pan
Add the chicken stock, parsley, and tomatoes. Cover and put in the oven for about 2 ˝ hours. Remove the Meat and Bay Leaves from the Dutch Oven. Use an emersion blender to puree the sauce. Place Veal Shanks in a foil roasting pan, pour sauce over the veal. Cover and refrigerate overnight.
Next day preheat oven to 350* Take veal shanks out of frig and bring to room temp.
Skim off fat. Reheat for about 1 hour or until tender.
Personal Notes:
Personal Notes:
I like to serve this dish with wide noodles mixed with butter and Parmesan cheese.

 

 

 

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