Osso Buco Veals
Ready In: 2 hrs 30 mins
Serves: 6
Ingredients
- 6 veal shanks
- 1⁄3 cup all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tbslp. olive oil
- 1 cup finely chopped onion
- 1 cup carrot, cut in rounds
- 1 cup finely chopped celery
- 2 garlic cloves, minced
- 1 (2 lb) can tomatoes, coarsely chopped
- 1 cup white wine
- 1 teaspoon dried basil leaves
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 3 tablespoons chopped parsley
Directions
- Wipe the veal shanks with a damp paper towel, set aside.
- Combine flour, salt and black pepper. Coat the veal shanks with the flour mixture shaking off excess flour.
- Heat olive oil in heavy pot. Saute the veal shanks, turning them until all sides are nicely browned. Remove from pot and keep warm.
- Add onions, carrots, celery and garlic to the pot. Saute for abot 5 minute.
- Add tomatoes, wine, basil, thyme and bay leaf. Mix well and bring to boiling. Return veal shanks to pot and simmer covered for about 2 hours.
- Add the parsley transfer to a serving dish and serve hot.
- Good served with saffron rice and fresh green salad.
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