Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Italian: Ossobucco




Source of Recipe


Posted by mozarth622 at Rcipezaar


Recipe Introduction


"An authentic recipe from northern Italy which made the delight of everyone I served it to."



List of Ingredients




4 veal shanks
4 tablespoons all-purpose flour
1 teaspoon Italian spices, well mixed
3 tablespoons olive oil
1 small onion, diced
1 small carrot, finly chopped
1 stalk celery, finly chopped
1 bay leaf
5 ounces dry white wine
1 (28.00 ounces) can diced tomatoes
1 tablespoon tomato paste
salt & pepper


GREMOLATA---
1 clove garlic, very finely chopped
1/2 lemon, zest of
2 tablespoons flat leaf parsley (Italian)


Recipe



1. Place the flour mix in a flat plate and cover each side of ossobuccos.
2. In a hot pan put in the olive oil and at high heat brown the ossobucco 2 at a time make sure each side is golden brown.
3. Set the meat aside.
4. In the same pan add the onions,carrot,celery and bay leaf lower heat and cook 5 minutes turning occ.
5. ADD the wine,let boil and reduce by half Add the tomatoes with juice and tomato paste,salt and pepper, and return the veal to the pot, reduce heat cover and let simmer for 1hr 30minutes.
6. Uncover.
7. With a fork break the bigger pieces of tomatoes.
8. Put1 ossobucco per plate cover w/sauce topped w/gremolata.
9. Serve w/ penne pasta.