VEAL OSSO BUCO (YUMMY)

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Veal Osso Buco (Yummy) image

This is a very tender Italian veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking. Original recipe makes 6 to 8 servings, but I scaled it down to make 2 servings. It is DELICIOUS!!!

Provided by Alan Leonetti

Categories     Veal

Time 2h55m

Yield 2 serving(s)

Number Of Ingredients 23

2 tablespoons all-purpose flour, plus
3/4 teaspoon all-purpose flour
1 1/4 teaspoons salt
1/8 teaspoon ground black pepper
4 veal shanks
1 tablespoon butter, plus
2 1/4 teaspoons butter
1 tablespoon extra virgin olive oil, plus
2 1/4 teaspoons extra virgin olive oil
1/2 cup onion, chopped, plus
1 tablespoon onion, chopped
1/2 cup carrot, thinly sliced, plus
1 tablespoon carrot, thinly sliced
1/4 cup celery, chopped, plus
2 teaspoons celery, chopped
2 garlic cloves (crushed)
1 (8 ounce) can tomato sauce (I use Hunt's)
1/2 cup water, plus
1 tablespoon water
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 3/4 teaspoons dried parsley
1 bay leaf

Steps:

  • In a shallow dish, stir together flour, salt, and black pepper.
  • Dredge meat in seasoned flour.
  • In a large skillet, melt butter with oil over medium heat.
  • Brown meat in skillet.
  • Remove meat from pan, and set aside.
  • Add onion, carrots, celery, and garlic to drippings in pan.
  • Cook and stir for about 5 minutes.
  • Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf.
  • Return meat to pan.
  • Bring to a boil, and reduce heat to simmer.
  • Cover, and cook for 2 1/2 hours.
  • Serve the delicious sauce over meat, a bed of rice, or mashed potatoes.

Nutrition Facts : Calories 293.3, Fat 22.4, SaturatedFat 8.1, Cholesterol 26.6, Sodium 2184.4, Carbohydrate 22.2, Fiber 4.3, Sugar 8.8, Protein 3.8

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