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Osso Buco |
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Serves: 8
Print this Recipe
1 tablespoon olive oil, extra-virgin
4 pounds veal round steaks (or shinbones), cut into 2-inch chunks and trimmed of fat
2 onions, chopped
1 clove garlic, minced
2 bay leaves
1 teaspoon rosemary leaves
1/2 teaspoon black pepper, freshly ground
1 cup white wine vinegar, dry
1 carrot, grated
1 stalk celery, minced
2 tablespoons red wine
1 tablespoon lemon zest, grated
1/4 cup parsley, chopped, fresh
2 cups tomatoes, chopped, fresh
2 tablespoons tomato paste
1/2 cup water or stock
This classic dish is known as Baked Marrow Bones or Braised Veal Shinbones. Serve with noodles and steamed vegetables and Carrot-Acorn Squash.
1. Preheat oven to 325ºF.
2. Using a Dutch oven, heat olive oil over medium-high heat and sear the cut sides o the veal shanks. Add the onions, garlic, bay leaves rosemary, pepper, and white vinegar. Cover and reduce heat to low. Simmer for 5 minutes.
3. Add the carrot, celery, red wine, lemon zest, parsley, and tomatoes. Stir the tomato paste into the water or stock and add to the veal. Mix well.
4. Transfer covered Dutch oven to oven and bake for 1½-2 hours, until tender. Remove the veal and place on serving platter. Discard the bay leaves.
5. Over medium-high heat, cook the remaining sauce for several minutes to reduce the volume and to thicken. Pour the sauce over the shanks and serve.
Food exchanges per 1-cup serving: 3 lean MEAT, 1 VEGETABLE
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