Osso Bucco

Name: Osso Bucco
Ingredients: 1/4 c. olive oil; 4 lb. veal shank cross cuts, 2-inches thick; 1 large onion, diced; 2 celery stalks, diced; 2 medium carrots, diced; 1 garlic clove, minced; 1 (14 1/2 to 16 oz.) can tomatoes; 1/2 c. dry white wine; 2 tsp. salt; 1/2 tsp. basil; 1/4 tsp. pepper; 1 bay leaf; 2 Tbsp. minced parsley; 2 tsp. grated lemon peel

14 ingredients

6 steps

Ingredients

1/4 c. olive oil
4 lb. veal shank cross cuts, 2-inches thick
1 large onion, diced
2 celery stalks, diced
2 medium carrots, diced
1 garlic clove, minced
1 (14 1/2 to 16 oz.) can tomatoes
1/2 c. dry white wine
2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
1 bay leaf
2 Tbsp. minced parsley
2 tsp. grated lemon peel

Directions

1

In 8-quart Dutch oven over medium heat, pour in olive oil. Cook veal, a few pieces at a time, until well browned on all sides.
2

In drippings over medium heat, cook onion, celery, carrots and garlic until browned and tender.
3

Return veal to Dutch oven. Add tomatoes and next 5 ingredients over high heat to boiling. Reduce heat to low, cover and simmer 1 1/2 to 2 hours, until veal is pork tender, stirring occasionally.
4

When veal is done, skim off fat.
5

Stir in parsley and lemon peel.
6

Serve with rice and green beans.