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BackstoryI have just returned from a Las Vegas vacation with my girlfriends. We had a blast on our vacation. One thing I can talk about my trip is the Osso Bucco I had at Wolfgang Puck restaurant at Mandalay Bay! It was one of the best meals I had during my stay in Vegas.
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!
- 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.