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Osso Buco With Vegetables

Western.Chefs's picture
Ingredients
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Veal shank 4 Pound, cross cuts each 2 inches thick
  Onion 1 Large, diced
  Celery stalks 2 Medium, diced
  Carrots 2 Medium, diced
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 16 Ounce (1 Can)
  Dry white wine 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Regular long grain rice 1 Cup (16 tbs)
  Minced parsley 2 Tablespoon
  Grated lemon peel 2 Teaspoon
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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Interest: 
Everyday

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