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Osso Buco recipe

The sights and smells of Italy are evokedwith this wonderfully rich flavored dish made of veal shanks.Serve with risotto to complete the flavor journey.

Recipe: Osso Buco

3 pounds veal, sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
7 tablespoons butter – divided use
3 tablespoons extra virgin olive oil
1 1/2 cups dry white wine
1 1/2 cups chopped onions
3/4 cup chopped carrot
3/4 cup chopped celery
1 teaspoon minced garlic
4 cups beef broth
1 1/2 cups seeded and chopped tomatoes
1/2 cup chopped flat-leaf parsley
2 tablespoons grated lemon peel
1 bay leaf
1 clove garlic, crushed

  • Season sliced veal with salt and pepper.Dredge in flour, coating evenly. In a heavy skillet, heat 3 tablespoonsbutter and oil over medium heat. Brown the veal then transferto a baking dish.
  • Add white wine to the skillet and boiluntil the liquid is reduced to about a half cup; reserve in asmall bowl.
  • Cook onion, carrots, celery, and mincedgarlic in 4 tablespoons butter over medium heat, stirring occasionally,until soft. Pour over the veal, with beef broth.
  • Spread tomatoes, parsley, lemon peel,bay leaf, and crushed garlic over the veal. Cover and bake at325°F (160°C) for 2 hours, or until the veal is tender.
  • Strain the pan juices into a saucepan,skimming off the fat. Boil for about 15 minutes, or until reducedto about 3 cups. Serve the sauce over the veal.

    Makes 6 servings.

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