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    Sal and Sam's osso buco


    Source of Recipe


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    List of Ingredients






    4 white veal 3-½-inch hind shanks

    1 large white onion cut in quarters (Vidalia if available)

    3 bay leaves

    1 tablespoon chopped garlic

    1 tablespoon chicken base*

    ½ tablespoon oregano

    12 ounces canned tomato puree or imported Italian tomatoes

    12 ounces water

    Combine the shanks with all other ingredients in an ovenproof pan with a lid. Cover and cook at 375 degrees for 2 ½ hours.

    Serve over cooked cappellini or angel hair pasta.

    *Chicken base is a concentrated product for making stock. Look for it in jars near the bouillon cubes in grocery stores.

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