• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Osso Buco

  • Recipe Submitted by on

Category: Main Dish, Italian, Meat

 Ingredients List

  • 1 c All-purpose flour
  • Salt and freshly ground pepp
  • 1/4 c Olive oil
  • 4 tb Butter
  • 2 Onions; chopped
  • 6 Lg cloves garlic; chopped
  • 1/2 ts Dried basil
  • 1/2 ts Oregano
  • 28 oz Can plum tomatoes
  • 2 c Dry white wine
  • 2 c Beef stock; ( homemade or ca
  • 3/4 c Fresh parsley; chopped
  • 1 Grated zest of two lemons


5 - 6 lb veal shank; 2" thick 1. season flour with salt and pepper,
dredge pieces of veal in it and shake off excess. 2. Heat oil and butter in
lg dutch oven, and quickly sear the veal over med-high heat, browning well
on all sides. Transfer veal to paper towels to drain. 3. Add the onions,
garlic, basil, and oregano to the pan and cook over med heat for 10
minutes, stirring occasionally. 4. Add the tomatoes, salt and pepper to
taste and continue to cook for 10 min. Skim off any fat. 5. Add the wine,
raise the heat, and bring to a boil; Reduce the heat and simmer, uncovered
for 15 min. 6. Return the veal to the pan and add just enough stock to
cover the meat. Cover and let simmer for 1 to 1 1/2 hours. Or bake in 350
degree oven for the same time. Remove lid and continue to simmer or bake
for 1/2 hour till veal is tender. 7. Just before serving, sprinkle with the
lemon zest and parsley. It is traditional to serve this with risotto
Milanase. It has been suggested that I try ( and I will!) small potatoes,
tossed with some olive oil and garlic or any kind of pasta treated the same
way. Let me know if you try it and what you think! FROM: SUSAN DE BONIS

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