Osso Buco

12 ingredients
9 steps

Ingredients

  • 4 veal shanks
  • salt and pepper, to taste
  • 3 tablespoons olive oil
  • 1 12 cups parsnips, peeled, and roughly chopped
  • 1 12 cups turnips, peeled, and roughly chopped
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 cup red wine, not cooking wine
  • 1 cup beef stock or 1 cup veal stock
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped

Directions

  1. 1
    Season the shanks with salt and pepper, and brown them in a lg.
  2. 2
    skillet with the olive oil, for about 5 minutes on each side.
  3. 3
    Place the shanks in a lg.
  4. 4
    ovenproof casserole dish with a tight fitting lid.
  5. 5
    In the same skillet you browned the shanks, saute the vegetables for about 3-4 mins., adding more olive oil, if necessary.
  6. 6
    Add the garlic and tomato paste, and saute for a few minutes more, being careful not to burn the paste or the garlic.
  7. 7
    Add the stock, wine, and herbs, and bring to a boil.
  8. 8
    Pour everything over the shanks, and place the casserole dish in a preheated 350 oven for 1 hours 45 minutes.
  9. 9
    Add salt and pepper, to taste, at the end.

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