Osso Buco.
Pre-heat oven at 375 degrees.
Flour the veal
ven to 325\u00b0F. Dust veal in flour, shaking off excess
o 350\u00b0F.
Coat veal in flour, shaking off excess
Add garlic and vegies. Cook for 4 -5 minutes. Transfer to
Preheat oven to 350\u00b0F. Dust osso buco in seasoned flour, shaking off any excess.
Heat oil in a Dutch oven on medium. Brown osso buco, in batches, 2-3 minutes each side. Transfer to a plate and keep warm.
In same pan, saute onion, carrot, celery, garlic and bay leaves 3-5 minutes, until softened. Stir in the tomatoes and red wine and cook 2-3 minutes. Season to taste.
Return osso buco to sauce and coat well. Bake, covered, 1 1/4-1 1/2 hours, turning halfway through cooking, until meat is tender.
his area you generally find veal shanks cut in slices approximately
ven to 350\u00b0F. Dust veal shanks in flour. Heat 2
add vegetables and garlic. Cook for 4-5 mins then transfer
ith salt and pepper.
OSSO BUCO: Preheat oven to 325*.
epper to taste. Toss the veal shank slices with the flour
oderate heat.
Dredge the veal in the flour and shake
edium heat.
Season the veal shank liberally with salt and
at, stirring every 10 minutes for about an hour, or until
o 375 degrees. Season the osso buco with 1/2 teaspoon salt
o 350\u00b0F.
Dust veal in flour, shaking off excess
ook for 1min.
Remove from the pan.
Dust veal with
br>Dust all sides of veal shanks.
Whisk one cup
Combine flour, salt and pepper in a plastic bag.
Add veal shanks and coat with flour mixture.
Heat oil in a large skillet and brown veal on both sides.
Remove veal from skillet, reduce heat and add butter, carrots, onion, celery, garlic, bay leaves, marjoram, basil, parsley and lemon rind.
Saute for 5 minutes.
Add wine and continue cooking for 5 minute more.
Stir in tomatoes and broth.
Place veal in a casserole with the sauce and bake, covered, at 325 for 2 hours.
Garnish with gremolata.
Dust the veal shanks lightly with flour. Melt
Combine the veal and the next 5 ingredients