Osso Buco
Ingredients
| 2 and 1/2 lbs veal shanks, cut into 2 and 1/2 inch pieces | ||
| 2 tbs flour | ||
| 2 tbs olive oil | ||
| 1 14 oz can diced tomatoes | ||
| 1 cup onions, minced | ||
| 1/2 cup celery, chopped | ||
| 1/2 cup carrot, chopped | ||
| 1/2 cup beef stock | ||
| 1/4 cup dry white wine | ||
| 2 tsp Italian seasoning | ||
| 2 cloves garlic minced | ||
| kosher salt and fresh cracked black pepper to taste |
- Trim fat from meat and season all over with salt and pepper.
- Dip the shanks into the flour and cover well. Shake off excess.
- In an oven proof saute pan brown the veal shanks all over. Drain off fat.
- Pour the tomatoes, onions, celery, carrot, beef stock, white wine, Italian seasoning and garlic into the pan and bring to boil.
- Reduce heat and simmer for 1 and 1/2 hours.
- Add the meat to a platter, increase heat to medium heat and reduce the liquid by half.
- Pour the sauce over the meat and garnish with parsley.
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