Osso buco (karen's)

6 Servings

Ingredients

Quantity Ingredient
3 Whole veal shanis, cut into 3\" pieces
Flour for dredging
½ cup Olive oil
1 Onion, sliced thin
1 Bay leaf
2 smalls Carrots, sliced thin
1 Stalk celery, diced
½ cup Dry white wine
2½ cup Canned tomatoes, undrained
1 teaspoon Tomato paste
1½ teaspoon Parsley, chopped
1 Clove garlic, crushed
1 tablespoon Lemon peel, grated
Salt and fresh ground pepper

Directions

1) Dredge shanks with flour. Heat oil in skillet, add shanks and brown.

Remove to warm platter.

2) If necessary, add more oil to skillet. Add onion, bay leaf, carrots, celery and cook over medium heat 5 minutes. Add wine and simmer until all wine has evaporated.

3) Add shanks, tomatoes, tomato paste. Cover and simmer until tender (about 1-½ hours) If necessary add a small amount of wine or water during cooking.

4) Remove shanks, strain sauce. Place sauce and meat back in pan and stir in parsley, garlic, lemon peel, salt and pepper. Simmer 5 minutes. Serve with risotto.

NOTES : This is the recipe Karen Landsberg used to make this dish when I was visiting her in N.J. once. It was wonderful!! She also sent me another from the New York Times (q.v.)

Posted to TNT - Prodigy's Recipe Exchange Newsletter 09 Jan 97 Recipe by: Karen Landsberg (from the NYT Cookbook) From: Lou Parris <lbparris@...> Date: Thu, 09 Jan 1997 21:43:52 -0600

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