Osso Bucco
| 6 |
veal shanks, 1 1/2 inches thick |
| 2 cups |
chopped onions |
| 2 large cans |
chopped tomatoes in juice |
| 2 lbs |
mushrooms |
| 1 cup |
white wine |
| 2 cups |
beef broth |
| 1 tablespoon |
sweet basil |
| 1 lemon |
juiced |
| olive oil |
|
| flour |
|
| salt & pepper |
|
| parsley |
|
Coat the veal shanks with flour.
In an oven-proof pan, heat olive oil over medium-high heat. Add the veal shanks and brown well on all sides. Remove shanks to a plate and set aside.
Add wind to the pan to de-glaze. Add onions and mushrooms to the pan and saute until tender. Add the veal shanks back to the pan with the tomatoes, beef broth and all seasoning. Add salt and pepper to taste.
Place veal shanks on a serving platter and garnish with parsley. |
