Osso Buco

Ingredients

  • 1 (14 1/2-ounce) can plum tomatoes, undrained and chopped
  • 1 cup minced carrot
  • 1 large garlic clove, minced
  • 1 cup dry white wine
  • 2 tablespoons all-purpose flour
  • 1 cup minced onion
  • ½ cup beef broth
  • + 8 more ingredients
    • ¼ teaspoon salt
    • 1 cup minced celery
    • 4 (10-ounce) veal shanks (1 1/2 inches thick)
    • 1 bay leaf
    • 2 teaspoons chopped fresh rosemary
    • Fresh rosemary (optional)
    • 1 tablespoon olive oil
    • ½ teaspoon pepper

Combine first 3 ingredients in a shallow dish; stir well. Dredge veal in flour mixture. Heat oil in a large ovenproof Dutch oven over medium-high heat. Add veal, and cook 2 1/2 minutes on each side or until browned. Remove from pan; set aside. Reduce heat to medium; add carrot and next 4 ingredie...

View full recipe at My Recipes

Comments

Variations on Osso Buco

  • Osso Buco
    • 1 Tbs. finely grated lemon zest
    • 3 Tbs. finely chopped fresh flat-leaf parsley
    • 3/4 cup finely diced carrot (about 2 small carrots)
    • +16 other ingredients
  • Osso Buco
    • half a cup of water or stock
    • white wine (couple of glugs)
    • butter
    • olive oil
    • +8 other ingredients
  • Osso Buco
    • 1 teaspoon pepper
    • 8 (2-inch-thick) veal shanks
    • 1 fresh thyme sprig
    • 1/4 cup olive oil, divided
    • 4 cups hot water
    • +9 other ingredients
  • Osso Buco
    • 1 tablespoon salt
    • 3 tablespoons olive oil
    • 2 onions
    • 4 pounds shanks of veal
    • 1 cup water
    • 1/2 cup white wine
    • 1 tablespoon celery leaves
    • +9 other ingredients
  • Osso Buco
    • 1/2 cup canned no-salt-added beef broth
    • 1 1/2 teaspoons minced garlic (optional)
    • 4 (5-ounce) veal shanks
    • 1/2 cup dry white wine
    • +8 other ingredients
  • Osso Buco
    • 10 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone
    • +15 other ingredients


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