TRADITIONAL OSSO BUCO | ALLRECIPES
This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.
Provided by PICKLEDPOSSUM
Categories World Cuisine European Italian
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
- Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
Nutrition Facts : Calories 477.7 calories, CarbohydrateContent 17.6 g, CholesterolContent 200.6 mg, FatContent 19.8 g, FiberContent 2.7 g, ProteinContent 46.9 g, SaturatedFatContent 9.8 g, SodiumContent 467 mg, SugarContent 6 g
OSSO BUCO RECIPE | ALLRECIPES
This is a very tender veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.
Provided by Amy Augustyniak
Categories World Cuisine European Italian
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
- Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
- Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.
Nutrition Facts : Calories 251.3 calories, CarbohydrateContent 10.6 g, CholesterolContent 83.2 mg, FatContent 14.5 g, FiberContent 2.2 g, ProteinContent 19.7 g, SaturatedFatContent 5.2 g, SodiumContent 947.9 mg, SugarContent 3.3 g
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