- 3 to 4 lbs veal shanks(one shank/person)
- 1/3 Cup all-purpose flour
- 2 Tbs olive oil
- ¼ Cup butter, melted
- ½ lb onions, diced
- 2 cloves of garlic, mashed
- 1 tsp dried rosemary
- 1 tsp salt
- 1 tsp fresh ground pepper
- 2 bay leaves
- ¾ Cup dry white wine
- 2 Tbs carrot, finely chopped
- ½ stalk celery, minced
- 6-8 sprigs fresh parsley, finely chopped
- 1 Cup canned chopped tomatoes
- 1 Tbs tomato paste
- ½ Cup warm water
1. Coat the veal in flour and shake off any excess.
2. Heat olive oil and butter in a large skillet.
3. Add the onion and brown.
When the onions are browned add the veal and garlic.
Brown on all sides for about 8-10 minutes.
4. Add, rosemary, salt and pepper. Stir and brown for another 10 minutes.
5. Add bay leaves, wine, carrots, celery, parsley, and tomatoes.
Stir tomato paste with the warm water until well blended and then add that to the mixture.
Stir and simmer covered for about 40 minutes or longer if you prefer the meat to be more tender. I simmered for about an hour.
6. Remove the bay leaf before serving.
7. Serve immediately with rice.
As soon as I returned from my trip, I looked for an Osso Bucco recipe, and this is the recipe I used for my Osso Bucco(with some adjustments). The veal shank turned out so tender that it literally fell of the bone as soon as I put my fork into it. This recipe is definitely a keeper!