Ronnie's Notes
Osso buco is a fragrant, savory dish that’s usually made by braising veal shin (shanks) for hours and hours over low heat. My family loves the flavor that results from that long braising, but I don’t always have the time to make it that way, so I make this quick version using ground veal. It doesn’t have the hearty appeal of meat on the bone, but the flavor is outstanding. Like standard osso buco, this is wonderful when served over risotto or rice, but I usually treat it as meat sauce and put it on top of spaghetti.
Instructions
Heat the olive oil in a large sauté pan over medium heat.
Add the onion, celery, and carrot and cook for or until it has softened slightly.
Add the garlic and cook briefly.
Add the veal and cook for another or until no traces of pink show.
Add the lemon peel, stock, wine, tomatoes, tomato paste, pepper, and marjoram or oregano.
Bring the ingredients to a simmer.
Cover the pan and simmer for .
Makes 4 servings.