Osso Buco Recipe
Ingredients
3 whole shanks of veal, cut by butcher into 3 inch pieces
Flour for dredging
1/2 cup olive oil, approximately
1 onion, sliced thin
1 bay leaf
2 small carrots, sliced thin
1 stalk celery, diced
1/2 cup dry white wine
2 1/2 cups canned tomatoes, undrained
1 teaspoon tomato paste
1 1/2 tablespoons chopped parsley
1 clove garlic, crushed
1 tablespoon grated lemon peel
Salt and freshly ground black pepper to taste
Directions
1. Dredge the shanks with flour. Heat the oil in a skillet, add the shanks and brown on all sides. Remove to a warm platter.
2. If necessary, add more oil to the skillet. Add the onion, bay leaf, carrots and celery and cook over medium heat five minutes. Add the wine and simmer until all the wine has evaporated.
3. Add the shanks, tomatoes and tomato paste, cover and simmer until tender, about one and one-half hours. If necessary, add a small amount of wine or water during cooking.
4. Remove the shanks from the skillet and strain the sauce. Place the sauce and meat back in the pan and stir in the parsley, garlic, lemon peel, salt and pepper. Simmer five minutes longer.
2. If necessary, add more oil to the skillet. Add the onion, bay leaf, carrots and celery and cook over medium heat five minutes. Add the wine and simmer until all the wine has evaporated.
3. Add the shanks, tomatoes and tomato paste, cover and simmer until tender, about one and one-half hours. If necessary, add a small amount of wine or water during cooking.
4. Remove the shanks from the skillet and strain the sauce. Place the sauce and meat back in the pan and stir in the parsley, garlic, lemon peel, salt and pepper. Simmer five minutes longer.
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