Osso Buco With Vegetables
|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|
|Regular long grain rice||1 Cup (16 tbs)|
|Minced parsley||2 Tablespoon|
|Grated lemon peel||2 Teaspoon|
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