Osso Buco With Vegetables Recipe
Ingredients
| 1/4 cup olive or salad oil | ||
| 4 pounds veal shank cross cuts, each 2 inches thick | ||
| Onion | 1 Large, diced | |
| 2 medium-sized celery stalks, diced | ||
| 2 medium-sized carrots, diced | ||
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 1 Can (10oz) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| 1 cup regular long-grain rice | ||
| Parsley | 2 Tablespoon, minced | |
| Lemon peel | 2 Teaspoon, grated | |
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
Chef
