Osso buco

Osso buco

Ingredients/Components

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

How to make osso buco:

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

Recipe categories: < 4 hours, Main dish, Meat.