Osso Buco recipe

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Ingredients

¼ cup all-purpose flour
2 teaspoons salt
¼ teaspoon ground black pepper
2 pounds veal shank
3 tablespoons butter
3 tablespoons olive oil
1 cup chopped onion
1 cup thinly sliced carrots
½ cup chopped celery
2 cloves garlic, crushed
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried basil
1 teaspoon dried thyme
3 sprigs fresh parsley
1 bay leaf

Nutrition Info

251.3 calories
carbohydrate: 10.6 g
cholesterol: 83.2 mg
fat: 14.5 g
fiber: 2.2 g
protein: 19.7 g
saturatedFat: 5.2 g
servingSize: -
sodium: 947.9 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.

  2. Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.

  3. Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

Recipe Yield

6 to 8 servings

Recipe Note

This is a very tender veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.

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