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Osso Buco

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  Bay leaf 1
  Garlic 1 Clove (5 gm), crushed
  Chicken stock 1 Cup (16 tbs)
  Onion 1 Cup (16 tbs), chopped
  Parsley sprig 1
  Celery 1⁄2 Cup (8 tbs), chopped
  Flour 1⁄2 Cup (8 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Tomatoes 2 1⁄2 Cup (40 tbs)
  Carrots 2 Small, chopped
  Veal shank 3 Pound, sliced into 1 inch rounds
  Lemon juice 3 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Parsley 3 Tablespoon, chopped (For Garnish)
  Dry white wine 3⁄4 Cup (12 tbs)
  White peppercorns 5
  Green leeks 1

1. Rub the veal slices with salt and pepper and coat them in flour. Heat 1/4 cup oil in a large skillet and brown veal. Use more oil as needed. Set aside.
2. Pour the wine in the skillet and reduce to half over high heat.
3. In a casserole heat 1/4 cup oil and saute onion, celery, carrots, and garlic till slightly colored.
4. Place meat in casserole over vegetables. Pour wine on top. Add tomatoes, stock, parsley, thyme, bay leaf, leek, and peppercorns. Simmer for 1 1/4-1 1/2 hours till meat is tender.
5. Taste and correct seasonings. Remove meat from casserole and strain sauce. Return meat and sauce to casserole and add lemon juice, garlic, and parsley. Simmer for an additional 5 minutes.

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Osso Buco Recipe