Osso Buco Ii Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Veal shanks, (1 1/2-inches
1 cup: Dry white wine,
-thick), 10 ounces each
1 each: Clove garlic, (large), minced
2 T: All purpose flour,
1 can: Plumb tomatoes, (14 1/2
1/2 t: Ground black pepper,
-ounces), undrained and
1/4 t: Salt,
-chopped,
1 T: Olive oil,
1/2 cup: Beef broth,
1 cup: Minced carrot,
2 t: Chopped fresh rosemary,
1 cup: Minced celery,
1 each: Bay leaf,
1 cup: Minced onion,
Fresh rosemary, Optional
Directions:
Combine the flour, pepper and salt in a shallow dish and stir well.
Dredge the veal in the mixture. Heat the oil in a large oven-proof
Dutch oven over medium-high heat. Add the veal and cook for about 2
1/2 minutes on each side or until browned. Remove from the pan and
set aside. Reduce the heat to medium and add the celery, carrot,
onion, wine and garlic. Cook for 5 minutes, stirring frequently to
deglaze the pan. Return the veal to the pan and add the tomaotes,
beef broth, chopped rosemary and bay leaf. Cover and bake at 350F for
2 hours, until the veal is tender. Discard the bay leaf. Garnish
with rosemary and serve the veal with the sauce. Makes 4 servings.
Calories 468 (26% from Fat); Protein 60.6 g; Fat 13.3 g (Sat 3.4 g;
Mono 5.6 g, Poly 1.4 g); Carbohydrate 15 g; Fiber 2.9 g; Cholesterol
233 mg; Iron 3.8 mg; Sodium 742 mg; Calcium 112 mg. [Braise Worthy;
Linda Romanelli Leahy] [Cooking Light; January/February 1995] Posted
by Fred Peters.
Submitted By FRED PETERS On 01-08-95
Source from luhu.jp
Dredge the veal in the mixture. Heat the oil in a large oven-proof
Dutch oven over medium-high heat. Add the veal and cook for about 2
1/2 minutes on each side or until browned. Remove from the pan and
set aside. Reduce the heat to medium and add the celery, carrot,
onion, wine and garlic. Cook for 5 minutes, stirring frequently to
deglaze the pan. Return the veal to the pan and add the tomaotes,
beef broth, chopped rosemary and bay leaf. Cover and bake at 350F for
2 hours, until the veal is tender. Discard the bay leaf. Garnish
with rosemary and serve the veal with the sauce. Makes 4 servings.
Calories 468 (26% from Fat); Protein 60.6 g; Fat 13.3 g (Sat 3.4 g;
Mono 5.6 g, Poly 1.4 g); Carbohydrate 15 g; Fiber 2.9 g; Cholesterol
233 mg; Iron 3.8 mg; Sodium 742 mg; Calcium 112 mg. [Braise Worthy;
Linda Romanelli Leahy] [Cooking Light; January/February 1995] Posted
by Fred Peters.
Submitted By FRED PETERS On 01-08-95
Source from luhu.jp