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    You are in: Home / Recipes / Italian Gravy Recipe
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    Italian Gravy

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Gloria 15x's Note:

    I found a recipe for OSSO BUCO in a book called the cooking of Italy. It was delicious. Once when I wanted to make it I didn't have veal shanks so I substituted some beef stew meat. It was wonderful over Braised Rice with Saffron

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in a casserole over moderate heat. When the foam subsides, add the chopped onions, carrots, celery and garlic.
    2. 2
      Cook stirring occasionally for 10 to 15 minutes or until the vegetables are lightly colored.
    3. 3
      Remove casserole from the heat.
    4. 4
      Season the meat with salt and pepper then roll it in flour and shake off the excess.
    5. 5
      Brown in the olive oil in a heavy skillet. Transfer to the casserole.
    6. 6
      Preheat the oven to 350 degrees. Discard all the fat from the skillet. Pour in the wine and boil it briskly over high heat until it is reduced to about 1/2 cup. Scrape in any browned bits clinging to the pan.
    7. 7
      Stir in the beef stock, basil, thyme, tomatoes, parsley and bay leaves and bring to a boil, then pour it over the meat.
    8. 8
      Bring to a boil on top of the stove.
    9. 9
      Cover and bake in the lower third of the oven, basting occasionally and regulating the oven heat to keep the casserole simmering gently. Bake 1 hour or until the meat is tender.

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    Nutritional Facts for Italian Gravy

    Serving Size: 1 (363 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1087.1
     
    Calories from Fat 758
    69%
    Total Fat 84.2 g
    129%
    Saturated Fat 30.6 g
    153%
    Cholesterol 256.4 mg
    85%
    Sodium 403.3 mg
    16%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 5.7 g
    23%
    Protein 62.0 g
    124%

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