OSSO BUCO ALLA GINO

Osso Buco alla Gino image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

Previous Next

1 onion, finely chopped
1/2 cup butter
4 veal shanks (approximately 2 1/2-inches thick)
Flour, for dusting
3/4 cup fresh sliced mushrooms
3 to 4 dry porcini mushrooms
1 carrot, thinly sliced
1 celery stalk, thinly sliced
Salt and pepper
1/4 cup fresh sage, chopped
1 cup dry white wine
3 cups tomatoes, peeled
2 to 3 cups veal stock

Steps:

Saute onion in half of the butter in a wide shallow skillet until soft and golden. Dust the veal shanks with flour, and then fry them in the same skillet, turning several times until they are golden on all sides. Stand them on their side to prevent the marrow in the bones from slipping out during cooking. Add the fresh mushrooms, carrots, celery and season with salt and pepper. Add sage and simmer for 4 minutes. Add the wine and let evaporate. Add the tomatoes and veal stock and simmer gently for about 1 hour, or until cooked and tender. Add more wine or stock if sauce re