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osso buco



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  • Carbohydrates: 307.8
  • Fats: 29.0
  • Dietary Fiber: 42.0
  • Minerals: 14.0
  • Proteins: 9.0
  • Vitamins: 41.0
  • Water: 9.0


  1. Heat one ounce of the butter in a large texas skillet or dutch oven
  2. Add peeled & finely chopped carrot
  3. Onion
  4. Celery and one of the crushed garlic cloves
  5. Cook gently until onions are golden brown
  6. Remove from heat & transfer to a large ovenproof casserole
  7. Coat shanks in flour seasoned with salt & pepper
  8. Heat remaining butter & oil in large frying pan
  9. Add shanks and brown on all sides
  10. Carefully pack shanks on top of vegetables in casserole
  11. Stand shanks upright to retain marrow in the bones
  12. If pan is oily drain excess oil off
  13. Add tomatoes and chop into pan with wooden spoon until the tomatoes are all popped
  14. You could also start with chopped tomatoes or you can puree them
  15. I just find the flavor better with the whole tomatoes and enjoy the tomato chunks with the rest of the veggies and the meat
  16. Deglaze the pan by scraping the goodies up off the bottom of the pan into the tomato juices with a wooden spoon
  17. Add wine
  18. Beef broth
  19. Basil
  20. Thyme
  21. Oregano
  22. Bay leaf & strip of lemon rind
  23. Taste
  24. Add salt & pepper to taste if necessary
  25. Pour sauce over veal shanks & veg in casserole
  26. Bake in moderate oven for 2 hours
  27. Or until meat is falling away from bones
  28. Serve over rice
  29. Pasta
  30. Potatoes or polenta
  31. Quickly blend the chopped parsley
  32. Grated lemon rind & other crushed garlic clove and serve separately as a fresh
  33. Crisp garnish

Step 21

Total Time in Minute 150

Ingredients Count 19

cooking osso buco

See More Relate Photo


Veal shanks


Olive oil



Celery ribs

Garlic cloves




Whole tomatoes

Dry red wine

Beef broth

Dried basil

Dried thyme

Dried oregano

Bay leaf

Lemon rind


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