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2-tbsp vegetable oil
2 carrots, diced
2-large onions, diced
3-ribs of celery, diced
2-cloves garlic, minced
4-veal shanks (approx 1 1/2-lb each)
6-tbsp butter
1-28oz can whole tomatoes
1/2-cup dry red wine
15oz can beef consume
1-tsp dry basil
1-tsp thyme
1-bay leaf
1" strip of lemon rind
1-tsp grated lemon rind
3-tbsp chopped fresh parsley
Osso Bucco  pictured with Risotto Milanese

Heat 2-tbsp of the butter in a frying pan
Add the carrots, onions, celery, and one of the minced garlic cloves
Cook gently until the onions are golden brown
Remove from the heat and transfer to a large ovenproof dish
Coat the veal shanks with flour seasoned with salt and pepper
Heat remaining butter and oil in large fry pan
Add the shanks and brown well on all sides
Carefully pack shanks on top of vegetables; stand the shanks upright to retain the marrow in the bones
Puree the tomatoes with its liquid
In the pan that the shanks were browned in, drain all the fat
Add wine, beef consume, pureed tomatoes, basil, thyme, bay leaf, and the strip of lemon rind
Bring sauce to a boil
Season with salt and pepper
Pour sauce over veal shanks
Cover casserole dish and bake in a 350* oven for 1 1/2 hours or until veal is tender, stirring occasionally
Combine the remaining minced garlic, parsley, and lemon rind
To serve, sprinkle this mixture on top of the veal shanks