- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 pounds veal shank
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1 cup thinly sliced carrots
- 1/2 cup chopped celery
- 2 cloves garlic, crushed
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 3 sprigs fresh parsley
- 1 bay leaf
- In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
- Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
- Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.
03/18/2017
recipepes.com
osso buco, recipe
PT15M
PT1H
5
455 calories
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