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Osoo Buco




Source of Recipe


National Cattlemen's Beef Association


List of Ingredients




4 # Veal cross cut shanks, 1-1/2" thick
2 T Olive Oil
1 C chopped Onion
1/2 C finely chopped Carrots
3 cloves Garlic, crushed
1 can (14-1/2 to 16 oz) Italian-style diced Tomatoes, undrained
1 C dry White Wine
1 t dried Basil leaves, crushed

Gremolata:
1 T chopped fresh Parsley
2 t freshly shredded Lemon peel
1/2 t finely chopped Garlic


Recipe



1. In Dutch oven, heat half the oil over medium heat until hot. Add veal shanks (1/3 at a time) and brown evenly, turning occasionally; add remaining oil as needed. Remove shanks; season with 1 teaspoon salt.
2. Add onion, carrots and crushed garlic to pan; cook and stir 6 to 8 minutes or until tender. Add tomatoes, wine and basil. Return shanks; bring to a boil. Reduce heat to low; cover tightly and simmer 1-1/2 hours or until veal is tender.
3. Meanwhile combine gremolata ingredients; set aside.
4. Remove shanks. Skim fat; cook liquid over high heat until slightly thickened, stirring occasionally. Spoon approx. 3/4 cup sauce over shanks; sprinkle with gremolata. Serve with remaining sauce.
6 servings.