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Osso Bucco
Italian Veal Shanks
4 Each Veal Shank, cut 3in thick
1 Large Onion, diced
1 Large Carrot, diced
2 Stalks Celery, diced
2 Cups Veal Stock
2 Cups White Wine
To Taste Salt And Pepper
Flour For Baisting
1 Each Bay Leaf
1 Tbls. Oregano
1 Tbls. Basil

 

In a large kettle or stock pot, put all the diced vegetables and braise in 3 tablespoons of oil till translucent. Then place the veal shanks evenly on top of the vegetables, add in the veal stock and the white wine, basil, oregano, bay leaf, and salt and pepper to taste, heat till just about to boil.

Remove from the stove and place in a pre heated oven (325 F) and cook for 1 1/2 hours.

Remove from oven, take out the veal shanks, reserve. Take out the vegetables and place evenly on 4 plates, then place a veal shank on top of each mound of vegetable.

Serve right away.

Preparation Time: 2 hours Serves: 4
Recipe Origin: Italy
Submitted by:
Pat McCarter

United States
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