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Osso Bucco

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Ossobuco (Italian for 'holed bone'), in English often spelled 'osso buco' or 'osso bucco', is a Milanese speciality of veal shanks cooked in meat broth and flavoured with white wine.
Ingredients
  Veal shanks 4 Pound
  Dry white wine 1 Cup (16 tbs)
  Chicken stock/Vegetable stock 3 Cup (48 tbs) (or veal stock)
  Bouquet garni 1 Bunch (100 gm)
  Leek 3 Medium
  Turnip 2 Medium
  Celeriac 1 Medium
  Carrot 3 Medium
  Fennel bulb 1 Medium
  Salt 1 Teaspoon (to taste)
  Cracked black pepper 1⁄2 Teaspoon (to taste)
Directions

GETTING READY
1) Julienne all the vegetables and set aside.
2) Season the veal shanks on both sides with salt and pepper.

MAKING

2) In a deep heavy bottomed pan, heat oil, add the veal shanks and brown on both sides.
3) Pour in wine and simmer for 5 minutes.
4) Add the stock and bouquet garni, adjusting heat to maintain a low simmer.
5) Cover the pan with aluminum foil pushing down in the middle to create an inverted tent. Cover with lid and simmer over a low heat for 1 hour.
6) Then place the vegetables on top of meat replace lid and simmer one hour more.

SERVING
7) Serve in soup plates.

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Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Preparation Time: 
15 Minutes
Cook Time: 
130 Minutes
Ready In: 
145 Minutes
Servings: 
6
Subtitle: 
Italian Veal Shanks
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