Osso Buco
By: Frank Fariello
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 veal shanks
4 tablespoons chopped parsley
Grated rind of 1/2 lemon
Flour, salt
pepper for dredging
4 tablespoons olive oil
3 cloves garlic, finely chopped
1 onion, finely chopped
1 cup chicken stock, boiling
1 cup dry white wine
4 tablespoons tomato sauce

Preparation

1 Dredge veal in seasoned flour and saute in olive oil until lightly browned on all sides. 2  Add garlic and onion. Pour boiling stock, white wine and tomato sauce over meat. Cover pan and simmer 1 1/2 hours or until meat is tender.  3 Add parsley and grated lemon rind. Serve over saffron rice.

About


Originating from Milan, Italy, osso buco is a dish of braised veal shank, often served with gremolata, a lemon-parsley garnish. In English it is most commonly spelled "osso bucco," in Italian "ossobuco" or "osso buco."

Comments:
Jeff Taylor

My favorite dish ever!! I can always tell if I'm in a good restaurant if they bring me a mini spoon or fork to scoop out the marrow. Thanks for the memory!