Osso Bucco


prep 0:30       total 2:50


4 servings



2 tbsp. plain flour
Fresh ground pepper
4 veal shanks
2 tbsp. olive oil
2 cloves garlic, crushed
1 lg. onion, chopped
1 lg. carrot, chopped
2/3 cup dry white wine
2/3 cup beef stock
1 can (14 oz.) crushed tomatoes
1/2 tsp. sugar


1/3 cup fresh parsley
1 clove garlic, crushed
2 tsp. grated lemon rind


Prehear over to 350°F. Lightly grease a 12 cup baking dish. Combine flour and fresh gound pepper on a sheet of wax papper and lightly coat the osso bucco.

Heat the oil in a heavy-based pan. Brown meat on both sides over medium-high heat. Transfer to baking dish. Add garlic and onion to pan and cook until just soft. Add the carrot, wine, stock, crushed tomatoes and sugar. Bring to a boil, reduce heat and simmer for 5 minutes.
Spoon over the meat, cover with foil and bake for 2 hours. Uncover and bake for additional 30 minutes or until tender.

Gremolata: Finely chop parsley, then mix with the garlic and rind. Just before serving sprinkle Gremolata over Osso Bucco.

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