Osso Buco

Photo: Frank Fariello

Ingredients

6 veal shanks

4 tablespoons chopped parsley

Grated rind of 1/2 lemon

Flour, salt

pepper for dredging

4 tablespoons olive oil

3 cloves garlic, finely chopped

1 onion, finely chopped

1 cup chicken stock, boiling

1 cup dry white wine

4 tablespoons tomato sauce

Preparation

Dredge veal in seasoned flour and saute in olive oil until lightly browned on all sides.

Add garlic and onion. Pour boiling stock, white wine and tomato sauce over meat. Cover pan and simmer 1 1/2 hours or until meat is tender.

Add parsley and grated lemon rind. Serve over saffron rice.

Tools

Comments

Permalink Jeff Taylor
November 25, 2009

My favorite dish ever!! I can always tell if I'm in a good restaurant if they bring me a mini spoon or fork to scoop out the marrow. Thanks for the memory!

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About

Originating from Milan, Italy, osso buco is a dish of braised veal shank, often served with gremolata, a lemon-parsley garnish. In English it is most commonly spelled "osso bucco," in Italian "ossobuco" or "osso buco."

Yield:

6.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

Frank Fariello

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