Osso Buco

16 ingredients
10 steps

Ingredients

  • 3 to 4 lb. veal shanks or shins, 2 inches thick
  • 1/3 c. flour
  • white pepper
  • 3 large cloves garlic, minced
  • 4 carrots, sliced
  • 2 ribs celery, chopped
  • 1 large onion, minced
  • 1/2 tsp. dried thyme, crushed
  • 1/4 c. olive oil
  • 1/4 c. butter or margarine
  • 1 tsp. dried rosemary, crushed
  • 1 c. Marsala wine
  • 1 c. chicken broth
  • 1 (8 oz.) can tomato sauce
  • 2 Tbsp. chopped Italian (flat) parsley
  • 1 Tbsp. grated lemon rind

Directions

  1. 1
    Mix flour and white pepper.
  2. 2
    Pat veal dry and dredge in flour mixture.
  3. 3
    Brown all sides in oil/butter in Dutch oven.
  4. 4
    Arrange meat on sides so marrow does not fall out.
  5. 5
    Add herbs (except parsley), onion, 2 cloves garlic, carrots, and celery.
  6. 6
    Cover and cook on high 10 minutes, stirring or shaking occasionally.
  7. 7
    Add liquids and cook approximately 2 hours or until tender.
  8. 8
    Mix last clove of garlic, parsley and lemon rind.
  9. 9
    Sprinkle over shanks as garnish.
  10. 10
    Serve with buttered egg noodles or plain boiled potatoes.

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