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LOCATION: Recipes >> Beef Veal >> Osso Buco 02

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Osso Buco

4 veal shanks, about 1 or 1-1/2" thick
flour for dredging
oil

1 carrot, sliced crosswise
1 stalk celery, sliced crosswise
1 med. onion, sliced thin
1 or 2 bay leaves

1/2 c dry white wine
1 can peeled/seeded tomatoes

1 clove garlic, crushed
1 teaspoon lemon zest
salt
pepper

Heat the oil over high heat in a large skillet. Dredge the veal
in the flour, and brown shanks on all sides./side). Remove from
pan and reduce heat to medium-high. Add a bit more oil if necessary,
and saute the carrot, onion, celery, and bay leaves for 1 minute
or a bit longer. Reduce heat to low, and add wine. Simmer until
wine is gone.

Return veal shanks to pan, add tomatoes, and cover. Simmer for 1
1/2 to 2 hours.

When done, remove shanks again from sauce. Strain rest of pan
contents into a bowl, then return liquid to pan. Raise heat to
medium, throw in the garlic and lemon zest, salt and pepper to
taste, and cook for another 2-3 minutes. Replace shanks and heat
them back up.

Serve with lots of sauce. Risotto is the preferred side dish, but
I don't make it -- I usually serve it with crusty french bread to
sop up the sauce and some sauteed zuchinni or something a bit
crunchy.

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