View Full Version : Ossobuco

September 3rd, 2006, 11:01 AM
(6 servings)

3 whole shanks of veal, but by a butcher into 3-inch pieces
Flour for dredging
1/2 cup olive oil, approximately
1 onion, sliced thin
1 bay leaf
2 small carrots, sliced thin
1 celery stalk, diced
1/2 cup dry white wine
2-1/2 cups canned tomatoes, undrained
1 tsp tomato paste
1-1/2 Tbsp chopped parsley
1 garlic clove, crushed
1 Tbsp grated lemon peel
Salt and freshly ground pepper to taste

Dredge shanks in flour. Heat oil in skillet, add shanks and brown on all sides. Remove to a warm platter.

If necessary, add more oil to skillet. Add onions, bay leaf, carrots and celery and cook over medium heat 5 minutes. Add wine and simmer until all the wine has evaporated.

Add the shanks, tomatoes and tomato paste, cover and simmer until tender, about 1-1/2 hours. If necessary, add a small amount of wine or water during cooking.

Remove shanks from the skillet and strain the sauce. Place the meat and sauce back in the pan and stir in the parsley, garlic, lemon peel, salt and pepper. Simmer 5 minutes longer.

Serve with risotto.