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This recipe for OSSO BUCCO, by , is from HELENS FAVOURITE RECIPES, 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!



4-5 lamb, veal, beef or pork shanks
3 oz. butter or use 4 slices bacon
2-3 T. olive oil
Flour, salt and pepper
1 can diced tomatoes
⅓ c. brandy
1 c. chicken broth
⅓ c. dry sherry
tsp. basil
1 tsp. thyme
sprig or two of rosemary
5 or more cloves of garlic
2 strips lemon rind
2 large onions
3 sticks celery
3 large carrots
green pepper
red pepper
1 T. balsamic vinegar
1 small can of tomato paste
red pepper flakes, optional

Season shanks with salt and pepper and coat with flour. Brown shanks in oil and butter and set aside. Rinse all the drippings with c. of wine and set aside. Brown onion, then add celery, carrots, garlic and peppers. Place vegtables in roaster and put shanks on top. Combine all liquids and spices with tomato paste and mix well. Pour over shanks.
Roast, covered, in slow oven 275 - 300 till tender. Veal approx. 1 hrs. Lamb, beef or pork will take 2-3 hours.
Serve with garlic mashed potatoes or buttered egg noodles.

Personal Notes:
Personal Notes:
In Italian OSSO BUCCO means bone with a hole. The bone marrow from the shanks renders rich, deep flavor as the meat slowly cooks. Italians serve it on a bed of polenta.




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