• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Osso Buco Recipe

  • 4servings
  • 150minutes
  • 341calories

Add to MenuAdd to Calendar

Source: www.tasteofhome.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup all-purpose flour

  2. 1 teaspoon salt

  3. 1/2 teaspoon pepper

  4. 4 to 6 veal shanks (2 inches thick)

  5. 5 tablespoons olive oil

  6. 1 teaspoon Italian seasoning

  7. 1/2 teaspoon rubbed sage

  8. 2 medium carrots, sliced

  9. 1 medium onion, chopped

  10. 1 celery rib, cut in 1/2-inch slices

  11. 1 garlic clove, minced

  12. 1-1/2 cups dry white wine or chicken broth

  13. 1 can (10-1/2 ounces) condensed chicken broth, undiluted

  14. 2 tablespoons tomato paste

  15. GREMOLATA:

  16. 2 garlic cloves, minced

  17. 1 to 2 tablespoons minced fresh parsley

  18. 1 tablespoon grated lemon peel

Instructions Jump to Ingredients ↑

  1. Osso Buco Recipe photo by Taste of Home Combine flour, salt and pepper; dredge meat. In a large skillet, brown meat in oil on all sides. Place the shanks in a single layer in a Dutch oven or oblong baking dish; sprinkle with Italian seasoning and sage. Combine the carrots, onion, celery and garlic; sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables.

  2. Cover and bake at 325° for 2 hours or until fork-tender. Just before serving, combine Gremolata ingredients; sprinkle over each shank. Serve immediately. Yield: 4-6 servings.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback