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This recipe for OSSO BUCO is from Le Ricette del Cuore di Pia, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



6 veal shanks (6 oz each)
1 c dry white wine
1/2 tsp black pepper
2 tbsp flour
1/4 c EVOO
2 tbsp unsalted butter
1 small onion minced
1 carrot finely minced
1 stalk celery finely minced
1/2 lb ripe Roma tomatoe, peeled, seeded and chopped
1 c tomatoe sauce
1 tsp sea salt
2 c veal stock or beef stock

Gremolata Sauce
1 tbsp fresh Italian parsley
2 cloves garlic
1 tbs lemon zest (or was it orange)

Marinate veal in wine for a few hours in refrigerator. Season w pepper, coat with flour and lightly brown on all sides in oil and butter in pan. Remove from pan and reserve
Add onions, carrot, celery to pan and cook over medium heat until wilted. Add tomatoes and sauce, sprinkle with salt. Place veal back in pan. Cook, partly covered, at a simmer for 2-3 hours. During the cooking, add stock as needed and braise until meat is tender.

Gremolata - in a small bowl mix together the parsley, garlic, and lemon zest. Sprinkle on top of veal.

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