Osso Buco

Name: Osso Buco
Ingredients: 6 None osso buco (veal shanks); 1/3 cup seasoned flour; 2 tbsp olive oil; 1 None onion, chopped; 1 None carrot, chopped; 1 None stalk celery, chopped; 1 clove garlic, chopped; 2 None bay leaves; 2 (14 oz cans) diced tomatoes; 1 cup red wine

10 ingredients

4 steps

Ingredients

6 None osso buco (veal shanks)
1/3 cup seasoned flour
2 tbsp olive oil
1 None onion, chopped
1 None carrot, chopped
1 None stalk celery, chopped
1 clove garlic, chopped
2 None bay leaves
2 (14 oz cans) diced tomatoes
1 cup red wine

Directions

1

Preheat oven to 350°F. Dust osso buco in seasoned flour, shaking off any excess.
2

Heat oil in a Dutch oven on medium. Brown osso buco, in batches, 2-3 minutes each side. Transfer to a plate and keep warm.
3

In same pan, saute onion, carrot, celery, garlic and bay leaves 3-5 minutes, until softened. Stir in the tomatoes and red wine and cook 2-3 minutes. Season to taste.
4

Return osso buco to sauce and coat well. Bake, covered, 1 1/4-1 1/2 hours, turning halfway through cooking, until meat is tender.

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