Osso Buco.
Pre-heat oven at 375 degrees.
Flour the veal
ven to 325\u00b0F. Dust veal in flour, shaking off excess
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.
rying pan. Toss veal in flour. Cook veal in batches for 2
o 350\u00b0F.
Coat veal in flour, shaking off excess
ith salt and pepper.
OSSO BUCO: Preheat oven to 325*.
ven to 350\u00b0F. Dust veal shanks in flour. Heat 2
oderate heat.
Dredge the veal in the flour and shake
arge baking dish.
Toss veal in flour then cook, in
epper to taste. Toss the veal shank slices with the flour
his area you generally find veal shanks cut in slices approximately
edium heat.
Season the veal shank liberally with salt and
o 375 degrees. Season the osso buco with 1/2 teaspoon salt
rom the pan.
Dust veal with flour and brown both
o 350\u00b0F.
Dust veal in flour, shaking off excess
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.
ith salt and pepper. Dip veal shanks into flour mixture, shaking
Dust the veal shanks lightly with flour. Melt
Trim fat from veal.
Sprinkle with salt and pepper; coat with flour.
Cook over medium heat until brown on all sides, about 20 minutes.
Stir in broth, wine, garlic and bay leaf.
Heat to boil. Reduce heat; cover and simmer 1 1/2 to 2 hours.
Remove veal; skim fat from broth.
Return veal to broth.
Cook spaghetti as directed on package; drain.
Sprinkle veal with parsley and lemon peel.
Heat to boil; reduce heat.
Cover and simmer 5 minutes. Serve on spaghetti; sprinkle with cheese.
Combine the veal and the next 5 ingredients