Osso Buco

Name: Osso Buco
Ingredients: 14 cup all-purpose flour; 14 teaspoon black pepper; 4 veal shanks, cut 2 inches thick (see Tip); 3 tablespoons vegetable oil; 1 (10 3/4 ounce) can condensed French onion soup; 4 red potatoes, cut into 1-inch chunks; 1 lb baby carrots; 1 medium tomatoes, chopped; 1 cup dry white wine; 12 cup water, plus; 2 tablespoons water, divided; 2 tablespoons lemon juice; 1 tablespoon chopped fresh parsley; 12 teaspoon garlic powder; 3 tablespoons cornstarch

15 ingredients

5 steps

Ingredients

14 cup all-purpose flour
14 teaspoon black pepper
4 veal shanks, cut 2 inches thick (see Tip)
3 tablespoons vegetable oil
1 (10 3/4 ounce) can condensed French onion soup
4 red potatoes, cut into 1-inch chunks
1 lb baby carrots
1 medium tomatoes, chopped
1 cup dry white wine
12 cup water, plus
2 tablespoons water, divided
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
12 teaspoon garlic powder
3 tablespoons cornstarch

Directions

1

In a shallow dish, combine the flour and pepper.
2

Coat the veal with the flour mixture.
3

In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side.
4

Add the onion soup, potatoes, carrots, tomato, wine, 1/2 cup water, the lemon juice, parsley, and garlic powder; reduce the heat to low, cover, and simmer for 2 hours or until tender, stirring occasionally.
5

In a small bowl, combine the cornstarch and remaining 2 tablespoons water and stir into the pot until the sauce has thickened.

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