Osso Bucco

* Exported from MasterCook *

OSSO BUCCO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Meats
Mrs. G Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mrs G xbrg76a
1 Carrot: grated
8 Veal shanks: 1" thick
1/2 Stalk celery: grated
Flour: for dredging
1 ounce Dried mushrooms: soaked and
3 tablespoon Butter
drained
6 tablespoon Olive oil
1 lg Onion: chopped
4 o canned tomato sauce
1/2 cup white wine
1 cup chicken broth
1 teaspoon garlic: chopped
1 teaspoon salt
1/2 teaspoon pepper

Melt butter in olive oil in a large heavy skillet. Dredge each veal shank in
the flour on both sides. Place in pan and brown until golden and crispy on both
sides. Sprinkle with salt and pepper. When golden, remove from pan and set
aside. In the pan, sautee all veggies in the butter and oil mixture until
lightly golden. Deglaze the pan with the wine and cook about 3 min.
Add the broth and tomato sauce and mix well. Place the veal shanks back into
the pan and partially cover. Cook for about 2 1/2 hours turning and scraping
the bottom. Taste for salt and pepper. If you need more liquid, add broth only
if it`s not too salty, otherwise add water or wine or a combination of both. It
should make just enough gravy to keep the meat moist. Serve hot. This is a dish
that originated in Milano. It is usually served with Risotto Milanese. 04/16
11:12 pm:Cookin` and Lovin` it! Mrs. G.



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