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July 2018

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Ossobucco Recipe

Ossobucco recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Ossobucco recipe  PDF


6 Veal Shanks
1/2 c All purpose flour
4 tb Butter
1/4 c Olive oil
1 ds Salt
1 ds Ground Pepper
1 Large Onion, chopped
2 Carrots, chopped
1 Stalk celery, chopped
1 Clove of Garlic, chopped
1 c White wine
1 c Chicken and beef stock
2 Bay leaves
Dredge veal shanks in flour and saute in a mi ture of butter and oil in large, heavy frying pan. Season with salt and pepper and transfer to three quart casserole. Use pan drippings and frying pan, saute onion, carrots, celery and garlic for about si minutes or until softened but not browned. Add wine and boil until it almost evaporates. Add stock and simmer for five minutes. Season with salt and pepper and pour mi ture evenly over meat in casserole. Add bay leaves, one at each side of the casserole. Cover and bake on middle rack of oven pre heated to 300 degrees for 1 1/2 hours. Five minutes before end of baking time, add
Gremolata topping. Gremolata Topping Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic. Wanda Calcagni says the tradition in her region of Emilia Romagna in north east Italy is to accompany this veal dish with short grain rice that's fried in butter and olive oil and simmered in meat stock. Sometimes she serves it with fettucine with butter and Parmesan cheese. From The Gazette, 91/01/30.

Ossobucco recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
821 people have voted
Last Reviewed on 2018-07-17



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