Osso Bucco (braised veal shanks.) - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Non Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=118) +--- Thread: Osso Bucco (braised veal shanks.) (/showthread.php?tid=184338) |
Osso Bucco (braised veal shanks.) - tubeN2 - 02-07-2005 6 tablespoons butter or margarine 4 veal shanks, cut about 3 inches long 1 tablespoon seasoned salt 1/2 teaspoon coarsely-ground black pepper 3 tablespoons flour 1 teaspoon Italian seasoning 1/4 teaspoon garlic powder 1 tablespoon dried parsley flakes 1 tablespoon dried celery flakes 2 small carrots, diced 1/2 teaspoon lemon zest 3 tablespoons tomato paste or 1 cup canned tomatoes 1 cup hot water 1 teaspoon beef flavor base Parmesan cheese Melt butter in deep skillet. Rub veal shanks with seasoned salt and pepper; dredge with flour. Brown slowly in butter; add remaining ingredients except cheese. Cover. Bring to a boil; reduce heat and simmer 1 1/2 hours or until meat is very tender but not falling from the bone. Turn shanks over while cooking and add small amount of water if necessary. Remove cover; if sauce is still quite thin, cook uncovered to reduce liquid, or thicken with flour, by stirring in a smooth, thin paste made by mixing together equal amounts of flour and water, using 1 to 2 tablespoons of each. Serve hot over buttered noodles with poppy seed. Pass grated Parmesan cheese and extra sauce at the table. |