|
|
RECIPES:
MAIN
DISHES- VEAL AND LAMB:
Ossobuco
|
Ossobuco |
|
|
|
Oh so good...
|
|
4
whole |
|
shanks of veal, cut into 3" pieces |
|
|
|
|
flour for dredging |
|
|
½
cup |
|
olive oil |
|
|
1
medium |
|
onion, sliced thinly |
|
|
1
whole |
|
bay
leaf |
|
|
2
small |
|
carrots, sliced thinly |
|
|
1
stalk |
|
celery, sliced thinly |
|
|
¾
cup |
|
dry
white wine |
|
|
2½
cups |
|
canned tomatoes, undrained |
|
|
1
tsp |
|
tomato paste |
|
|
2
Tbs |
|
chopped fresh parsley |
|
|
2
cloves |
|
garlic, crushed |
|
|
1½
Tbs |
|
grated fresh lemon peel |
|
|
|
|
salt
and fresh ground pepper to taste |
|
|
|
|
|
|
1 |
Dredge veal
pieces with flour. Heat oil in skillet and add
veal. Brown on all sides. Remove veal from
skillet and set aside. |
|
2 |
If needed,
add a little more oil to the skillet; add onion,
bay leaf, carrots and celery, and cook over
medium heat 5 minutes. Add wine and simmer until
wine has reduced. Add veal, tomatoes and tomato
paste; cover and simmer until tender, about 1½
hours. If necessary, add a little more wine or
water during cooking. |
|
3 |
Remove veal
from skillet and run liquid from pan through a
mesh strainer. Return liquid to the pan and stir
in parsley, garlic, lemon peel, salt and pepper.
Simmer 5 minutes. |
|
4 |
Serve veal
with sauce drizzled on top. |
|
|
|
|
Servings: 8 |
|
|
|
PRINT this
Recipe
RATE this Recipe
|
|
