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Osso Bucco

Ingredients
  All-purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Veal shanks 2 Pound, cut into 2-inch pieces
  Oil 1⁄2 Cup (8 tbs)
  Onion 1 , peeled and minced
  Carrot 1 , scraped and minced
  Celery stalk 1 , minced
  Garlic 2 Clove (10 gm), peeled and minced
  Dry white wine 1⁄2 Cup (8 tbs)
  Beef bouillon/1/2 cup water with 1 bouillon cube 1⁄2 Cup (8 tbs)
  Canned whole tomatoes 12 Ounce, drained and chopped (1 Can)
  Basil 1⁄2 Teaspoon
  Rosemary 1⁄2 Teaspoon
Directions

MAKING
1) In a large bowl, mix together the flour, salt and pepper.
2) In the mixture, toss the veal shanks till they are well coated.
3) Heat half of the oil in a large skillet placed over moderate-high heat.
4) Brown the veal on all sides, a few pieces at a time, till they are deeply colored and crusty looking.
5) Place another skillet over moderate heat and saute the onion, celery, carrot and garlic in the remaining oil. Cook for 3 to 4 minutes.
6) Into a slow cooker, turn the vegetables.
7) Top with the veal. Stand the meat in such a way that the marrow stays inside the bone when it starts to tenderize.
8) Into one of the skillets, pour the wine and scrape up the pan juice.
9) Over the contents of the slow cooker, pour the wine and bouillon. Add the drained tomatoes, basil and rosemary.
10) Cover the cooker and cook on LOW for 8 to 10 hours.
11) If the sauce appears to be too thin before serving, simmer it gently in a skillet till it has thickened. Check the seasoning and, if required, add salt and pepper.

SERVING
12) Transfer the hot preparation to a decorative serving plate and serve while still piping hot. Makes a good main course dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Veal
Preparation Time: 
10 Minutes
Cook Time: 
600 Minutes
Ready In: 
610 Minutes

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