Ossobuco - country living

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
6 2-inch-thick slices veal shank, tied with string around middle
24 Cloves garlic
4 mediums White onions, coarsely chopped
1 Sweet green pepper, coarsely chopped
2 28-oz cans whole tomatoes
1 cup Dry white wine
2 teaspoons Salt
1 teaspoon Dried marjoram leaves
Gremolata (opt., recipe follows)

Directions

1. In 8-quart saucepot, heat 1 T olive oil. Add 3 veal slices and brown well on each side-about 3 minutes. Transfer veal to large bowl.

Repeat to brown remaining veal in pan drippings and set aside.

2. Add remaining oil, the garlic, onions, and green pepper to pot; saute 5 minutes. Stir in tomatoes with their liquid, the wine, salt, and marjoram. Return veal and any accumulated juices to pot. Heat mixture to boiling over medium-high heat. Reduce heat to low, cover, and simmer veal mixture 1½ to 2 hours or until meat is tender.

3. When meat is almost tender, prepare Gremolata, if desired. With slotted spoon, transfer veal slices to large serving dish; remove strings from veal. Spoon sauce from pot over veal. Sprinkle with Gremolata, if desired, and serve.

Gremolata: In small bowl, combine ¼ C finely chopped fresh parsley leaves, 2 t grated lemon rind, and 2 cloves garlic, finely chopped.

Nutritional information per serving without Gremolata-protein: 82 grams; fat: 22 grams; carbohydrate: 25 grams; fiber: 5 grants, sodium: 1,451 milligrams cholesterol: 408 milligrams calories: 659.

Country Living/March/93 Scanned & fixed by DP & GG

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