Osso Buco

Ingredients

  • 1 teaspoon pepper
  • 8 (2-inch-thick) veal shanks
  • 1 fresh thyme sprig
  • ¼ cup olive oil, divided
  • 4 cups hot water
  • 4 teaspoons beef bouillon granules
  • ½ teaspoon salt
  • + 8 more ingredients
    • 1 tablespoon butter, softened
    • 3 fresh parsley sprigs
    • 3 large carrots, cut into 1/2-inch cubes
    • 2 large onions, chopped
    • 2 cups dry white wine
    • 3 celery ribs, cut into 1/2-inch cubes
    • 1 bay leaf
    • 1 tablespoon all-purpose flour

Tie together first 3 ingredients with kitchen string; set aside. Rub veal with salt and pepper. Brown half of veal in 1 1/2 tablespoons hot oil in a large skillet over medium-high heat, turning often, 5 minutes. Remove to a roasting pan; keep warm. Repeat with 1 1/2 tablespoons oil and remaining ...

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)
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    • half a cup of water or stock
    • white wine (couple of glugs)
    • butter
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    • 3 tablespoons olive oil
    • 2 onions
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    • 1 (14 1/2-ounce) can plum tomatoes, undrained and chopped
    • 1 cup minced carrot
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  • 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
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