Osso Buco
Preparation time: 10 minutes
Cooking time: 2 hours
Serves 4
Ingredients
2½ lbs Veal Shank cross cuts 1-1.25Kg (2″ (5cm) thick)
2 tablespoons olive oil 30ml
1 teaspoon salt 5ml
1 can (16oz) tomatoes, broken up (1 can 480g)
1 can (6 oz) tomato paste (1can 180g)
2 teaspoons dried Italian seasoning 10ml
¼ teaspoon ground red pepper 1ml
¼ cup finely chopped parsley 60ml
1 large garlic clove, finely minced
1 teaspoon grated lemon peel 5ml
Directions
Brown Veal Shanks in oil in Dutch oven over medium heat.
Remove shanks and sprinkle with salt; reserve.
Pour off drippings.
Add tomatoes, tomato paste, Italian seasoning and red pepper.
Reduce heat and simmer 10 minutes.
Add shanks to tomato sauce and continue cooking, covered 1½ hours or until meat is tender.
Combine parsley, garlic and lemon peel to make gremolata.
Sprinkle gremolata over veal shanks and sauce.
Gremolata
1 tablespoon chopped fresh parsley 15ml
2 teaspoons shredded lemon peel 10ml
½ teaspoon finely chopped garlic 2.5ml
Recipe Source (Strauss – Veal Recipes Pamphlet)
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Tags: bucco, Sprinkle gremolata, oil 30ml, ossobucco, teaspoons shredded lemon
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