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Osso Buco With Parsley And Rosemary

creative.chef's picture
Ingredients
  Veal shank 2 1⁄2 Pound
  Seasoned flour 1 Cup (16 tbs)
  Carrots 3
  Celery stalks 2
  Onion 1
  Garlic 2 Clove (10 gm)
  Butter 4 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Chicken stock/Veal stock 1 Cup (16 tbs)
  Canned tomatoes 16 Ounce (1 Can)
  Salt To Taste
  Black pepper To Taste
  Sugar To Taste
  Rosemary sprig/1/2 teaspoon dried rosemary 1 , dried
  Finely chopped parsley 4 Tablespoon
  Lemons 2 Large, finely grated rind
  Finely chopped garlic 3 Clove (15 gm)
Directions

GETTING READY
1) Veal shank into pieces about 1 1/2 inches thick.
2) Wash vegetables and chop finely.

MAKING
3) Dredge veal pieces with seasoned flour.
4) In a large heavy pan melt butter. Place meat and vegetables and brown on all sides.
5) In the process of frying, stand each piece straight to avoid the marrow falling out during cooking.
6) Stir in wine and stock. Add tomatoes with juice.
7) Sprinkle salt, freshly ground pepper, and sugar on top.
8) Add rosemary.
9) Cook covered in simmering low heat for 1 1/2 hours till meat is tender.
10) In a bowl mix the ingredients for the garnish.
11) Over the meat, pour sauce and sprinkle the garnish.
12) Alternately the marrow can also be extracted and spread on toast.

SERVING
13) This Italian dish is served with Risotto alia Milanese. Serve with buttered egg noodles to enjoy as a summer meal.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Veal
Interest: 
Healthy

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