Osso Buco Recipe
An introduction to this Ossobuco to your longing taste buds is going to keep them from asking for anything else for a long time to come. Stock up on Meat Meatloaf as you will want to make this Ossobuco time and again. The Italian Ossobuco will make an absolutely delicious Main Dish for you. Never ever miss out on this great Ossobuco recipe.
Ingredients
1/4 cup olive or salad oil
4 pounds veal shank cross cuts, each 2 inches thick
1 large onion, diced
2 medium-sized celery stalks, diced
2 medium-sized carrots, diced
1 garlic clove, minced
1 14 1/2- to 16-ounce can tomatoes
1/4 cup dry white wine
1 1/2 teaspoons salt
1/2 teaspoon basil
1 cup regular long-grain rice
2 tablespoons minced parsley
2 teaspoons grated lemon peel
Directions
1. In 8-quart Dutch oven over medium-high heat, in hot olive or salad oil, cook veal, a few pieces at a time, until well browned on all sides, removing pieces to a plate as they brown. In drippings remaining in Dutch oven, over medium heat, cook onion, celery, carrots, and garlic until lightly browned and tender.
2. Return veal to Dutch oven; add tomatoes with their liquid and next 3 ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 to 2 hours, stirring occasionally, until veal is fork-tender.
3. About 30 minutes before veal is done, prepare rice as label directs.
4. When veal is done, skim fat from liquid. Sprinkle veal with parsley and lemon peel
2. Return veal to Dutch oven; add tomatoes with their liquid and next 3 ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 to 2 hours, stirring occasionally, until veal is fork-tender.
3. About 30 minutes before veal is done, prepare rice as label directs.
4. When veal is done, skim fat from liquid. Sprinkle veal with parsley and lemon peel
