Ronnie's Notes
Osso Buco
Do you love Osso Buco as much as I do?
I make this a lot when I have sleepover company. You can make it ahead, freeze it and have dinner all ready!
Instructions
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1
Dredge the veal shanks in the flour.
2
Shake off excess flour.
3
Heat the olive oil in a deep sauté pan over medium heat.
4
Brown the meat, turning the shanks occasionally ().
5
Remove the meat from the pan.
6
Add the carrot, onion, celery and garlic and cook for , stirring occasionally.
7
Add the lemon peel, wine, stock and tomatoes to the pan.
8
Bring the ingredients to a simmer.
9
Return the meat to the pan.
10
Sprinkle the ingredients with the salt, pepper and herb.
11
Cover the pan and simmer gently over low heat for or until the meat is very tender. (Or place in the oven at 275F).
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