My Osso Buco

My Osso Buco

My Osso Buco
This recipe is definitely worth the effort. It's a cut above the rest because it is not only tasty to the tastebuds but it looks good for plate presentation.
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At a glance
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Serves:
4

Ingredients
4 veal shanks
Salt and pepper
1 cup plain flour
1/2 cup olive oil
2 medium onions, fine chop
1/2 cup carrots, fine chop
1/2 cup celery, fine chop
1 Tsp. dried thyme
1 bay leaf
1/4 cup chopped parsley
1 Tsp. freshly ground black pepper
1 cup dry white wine
4 cups chicken stock
1 16-oz. can chopped tomatoes, with juice

Methods/steps
Pat veal shanks dry. Season with salt and pepper; dredge in flour. Heat olive oil in large sauté pan. Brown veal shanks on both sides and set aside. Add next seven ingredients to pan; cook until vegetables are tender. Return veal shanks to pan. Add wine, chicken stock and tomatoes. Cover and cook in 350-degree oven for 2 to 2 1/2 hours. Serve with pasta.

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