Osso Buco*** (gknm89a)

* Exported from MasterCook *

Osso Buco *** (gknm89a)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup All-purpose flour
1/2 teaspoon Oregano
Salt and freshly ground pepp
1 28 ounce Can plum tomatoes
1/4 cup Olive oil
2 cup Dry white wine
4 tablespoon Butter
2 cup Beef stock -- ( homemade or ca
2 Onions -- chopped
3/4 cup Fresh parsley -- chopped
6 Lg cloves garlic -- chopped
1 Grated zest of two lemons
1/2 teaspoon Dried basil
5 b veal shank -- 2" thick 1. sea
w th salt and pepper

dredge pieces of veal in it and shake off excess. 2. Heat oil and butter in lg
dutch oven, and quickly sear the veal over med-high heat, browning well on all
sides. Transfer veal to paper towels to drain. 3. Add the onions, garlic,
basil, and oregano to the pan and cook over med heat for 10 minutes, stirring
occasionally. 4. Add the tomatoes, salt and pepper to taste and continue to
cook for 10 min. Skim off any fat. 5. Add the wine, raise the heat, and bring
to a boil; Reduce the heat and simmer, uncovered for 15 min. 6. Return the veal
to the pan and add just enough stock to cover the meat. Cover and let simmer
for 1 to 1 1/2 hours. Or bake in 350 degree oven for the same time. Remove lid
and continue to simmer or bake for 1/2 hour till veal is tender. 7. Just before
serving, sprinkle with the lemon zest and parsley. It is traditional to serve
this with risotto Milanase. It has been suggested that I try ( and I will!)
small potatoes, tossed with some olive oil and garlic or any kind of pasta
treated the same way. Let me know if you try it and what you think! FROM: SUSAN
DE BONIS (GKNM89A) Converted by MMCONV vers. 1.00



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