Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Porcini's Osso Buco




Source of Recipe


Porcini's


List of Ingredients




2 6-ounce, center-cut veal shanks
1 cup flour
2 tablespoons olive oil
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup diced yellow onion
1/4 teaspoon minced garlic
6 roma tomatoes, peeled, seeded and diced (see note), or 11/2 cups canned, drained tomatoes
1/2 cup dry red wine
1 cup brown sauce, or more, if you prefer a thinner stew (see earlier recipe)
1 teaspoon thyme
1/4 teaspoon fennel
2 tablespoons chopped fresh parsley
Salt and pepper to taste

Recipe



Preheat oven to 325 degrees.

Roll veal pieces in flour, adding more flour if necessary to coat. Heat olive oil in large pan with high sides until oil shimmers. Add veal to pan and cook over medium-high heat until brown on both sides (about 6 minutes per side). Remove veal from pan; set aside.

Add carrot, celery, onion and garlic to pan; cook on medium-high heat 3 to 5 minutes. Add tomatoes and red wine; cook until wine begins to boil. Add brown sauce, thyme, fennel, parsley and salt and pepper. Warm through.

Place browned veal in oven-proof casserole dish (about 2-quart size). Pour sauce mixture over top. Bake in oven 31/2 to 4 hours, or until veal can be pulled apart with a fork.

Either pull it into pieces, remove the bones and serve it as a thick stew, or serve each shank on a plate with the juice around it.

Serves 2.

This recipe may easily be doubled, but make sure your pan is big enough to hold that much stew -- and you may need to cook it longer.

To peel and seed tomatoes: Cook tomatoes 1 minute in boiling water. Drain water and immediately drop tomatoes into ice water. The skin will pull off easily. Halve tomatoes horizontally (so insides look like wagon-wheel spokes) and scoop out seeds with your fingers.