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Osso Buco recipe

Osso Buco.

Osso buco, a savory veal shank stew withcelery, carrots, onion, white wine, tomatoes and traditionalItalian seasonings, hails from the land of Milano.

Recipe: Osso Buco

5 to 6 veal shanks
1 cup all-purpose flour
2 stalks celery
2 carrots
1 large onion
2 cloves garlic
1/2 stick (1/4 cup) butter
1 cup dry white wine
2 (14-ounce) cans Italian tomatoes with juice
1/2 teaspoon basil
1/4 teaspoon thyme
2 bay leaves
Sprig of parsley

  • Start by seasoning the meat with saltand pepper.
  • Dredge the veal shanks in the flour.
  • Assemble a coarse grinding plate to amixer and grind celery, carrots, onion and garlic.
  • Heat a Dutch oven generously with BertolliExtra Virgin Olive Oil and brown the meat.
  • Then remove the meat and reserve it.
  • To the same pot add 1/2 a stick of butter.
  • Add all the shredded vegetables with whitewine and saute and return the meat to the pan.
  • Add Italian tomatoes with its juice andmash with your hands or the back of a wooden spoon.
  • Add basil, thyme, bay leaves a sprig ofparsley and cover.
  • Bring to a simmer over medium heat.
  • Then bake in a 350°F (175°C) ovenfor 2 hours or so until the meat is tender.

    Makes 6 servings.

    Recipe and video provided courtesy of property of

    Osso Buco Recipe – Laura Vitale – Laura in the Kitchen Episode 353

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