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LOCATION: Recipes >> Beef Veal >> Osso Buco 12

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Osso Bucco

2 lbs center-cut veal shank
2 small potatoes, peeled & quartered
1 1/2 carrots, quartered
1 small zucchini, quartered
1/2 large onion, chopped
1 medium rib celery, chopped
2 teaspoons mixed dried herbs (basil, thyme, etc., as you prefer)
2 teaspoons granulated garlic
salt
ground black pepper
1/2 large tomato, chopped
1/4 medium red bell pepper, chopped
2 ounces chopped leeks (about 3in of a med. stalk)
1 medium portobello mushroom, sliced
2 ounces fresh chopped herbs (such as basil, about 4 large leaves)
2 teaspoons chopped fresh garlic

In a tall pot, barely cover veal shank with water. Bring to a boil,
then reduce heat to a bare simmer and slow-cook for 2 hours. Add
potatoes, carrots, zucchini, onion, celery, dry herbs, granulated
garlic and salt and pepper to taste. Simmer for 30 minutes. Add
tomato, bell pepper, leeks, mushroom, fresh herbs and fresh garlic;
cook 5 minutes longer. Serve immediately. Yield: 2 servings

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