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OSSO BUCCO
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INGREDIENTS
- Cooking Time: 150
- Servings: 6
- Preparation Time: 30
- • flour for dredging
- • 6 – 6 ½ ounce veal shanks (185 g each)
- • ½ cup olive oil (125 mL)
- • 1 carrot, chopped
- • 1 celery stalk, chopped
- • 1 onion, chopped
- • 1 clove garlic, pressed
- • 1 cup white wine (250 mL)
- • 1 tbsp tomato paste (15 mL)
- • 2 cups water, beef or chicken stock (500 mL)
DIRECTIONS
preheat oven to 325F (160C)
Roll the veal in flour.
Sauté veal in foaming oil.
Add the carrot, celery, onion and garlic, sautéing until slightly coloured.
Add the dry white wine, tomato paste, salt and pepper and stock.
Place in covered casserole, and bake approximately 2 ½ hours.
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