Veal Osso Buco (Yummy)
photo by Zurie
- Ready In:
- 2hrs 55mins
- Ingredients:
- 23
- Serves:
-
2
ingredients
- 29.58 ml all-purpose flour, plus
- 3.69 ml all-purpose flour
- 6.16 ml salt
- 0.61 ml ground black pepper
- 4 veal shanks
- 14.79 ml butter, plus
- 11.09 ml butter
- 14.79 ml extra virgin olive oil, plus
- 11.09 ml extra virgin olive oil
- 118.29 ml onion, chopped, plus
- 14.79 ml onion, chopped
- 118.29 ml carrot, thinly sliced, plus
- 14.79 ml carrot, thinly sliced
- 59.14 ml celery, chopped, plus
- 9.85 ml celery, chopped
- 2 garlic cloves (crushed)
- 226.79 g can tomato sauce (I use Hunt's)
- 118.29 ml water, plus
- 14.79 ml water
- 2.46 ml dried basil
- 0.61 ml dried thyme
- 8.62 ml dried parsley
- 1 bay leaf
directions
- In a shallow dish, stir together flour, salt, and black pepper.
- Dredge meat in seasoned flour.
- In a large skillet, melt butter with oil over medium heat.
- Brown meat in skillet.
- Remove meat from pan, and set aside.
- Add onion, carrots, celery, and garlic to drippings in pan.
- Cook and stir for about 5 minutes.
- Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf.
- Return meat to pan.
- Bring to a boil, and reduce heat to simmer.
- Cover, and cook for 2 1/2 hours.
- Serve the delicious sauce over meat, a bed of rice, or mashed potatoes.
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Reviews
-
Yes, this is a yummy recipe! I could not find veal, and used lamb shanks. I also used more veggies, and added finely chopped garlic when the dish was finished, so the flavour would not cook away. I did not simmer it on the stove (could not stay and watch it) but put it in a 140 deg C convection oven. (About 275 deg F). During the process on the stove I added a few swirls of honey, which counteracts the slight acidity of the tomato and adds flavour. One criticism: the ingredients as written are silly! The chef was sooo careful with his calculations for 2 people, that he went over the top. The recipe would appeal to more people if the tiiiny extra amounts he added (like 2 1/4 t olive oil) were left out. One caveat: watch the stew in the oven, as it will need more water or stock as it simmers. It must be covered, and I find it's very nice to have a pot with a glass lid so I can see right through. A delicious, comforting dish, heartily recommended -- just use your own judgment with those pernickety ingredient measures!! Thanks for a basically great recipe.
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.