Osso Buco
Osso Buco
Rating: (1 rated)
  • 4 veal shank slices, each about 2 inches (5 cm) thick
  • Flour, for dusting
  • 2 tbsp (30 ml) olive oil
  • 2 onions, chopped
  • 1 1/2 cups (375 ml) dry white wine
  • 1 can (19 oz/540 ml) tomatoes
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 4 garlic cloves, finely chopped
  • 2 tbsp (30 ml) tomato paste
  • 1 cup (250 ml) beef broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • Preparation
  • Preheat the oven to 350°F (180°C).
  • Dust the veal slices with flour. In a large pot, brown the meat on both sides in the olive oil. Season with salt and pepper. Remove from the pan and set aside on a plate. In the same pot, soften the onions. Add more oil as needed. Deglaze with the white wine. Add the meat and remaining ingredients. Lightly season with salt and pepper.
  • Bring to a boil, cover and transfer to the oven. Bake for 45 minutes. Reduce the oven to 325°F (165 °C) and bake for 1 hour. Adjust the seasoning.
  • Description
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