Italian Osso Buco
Italian Osso Buco recipe
Yield
16 servingsPrep
20 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 3 | pounds |
veal
shank-cut crosswise in 2 inches |
|
| 1 | can |
soup, french onion
condensed |
|
| 1 |
tomatoes
medium sized, chopped |
*
|
|
| 1 | cup |
white wine
dry |
*
|
| ½ | cup |
water
plus 2 tbs |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| ½ | teaspoon |
garlic powder
|
|
| 3 | tablespoons |
cornstarch
|
|
| 2 | cans |
potatoes
whole, drained |
*
|
| 1 | can |
carrots
diced and drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
| 1.3 | ml |
black pepper
|
|
| 45 | ml |
vegetable oil
|
|
| 1.4 | kg |
veal
shank-cut crosswise in 2 inches |
|
| 1 | can |
soup, french onion
condensed |
|
| 1 | each |
tomatoes
medium sized, chopped |
*
|
| 237 | ml |
white wine
dry |
*
|
| 118 | ml |
water
plus 2 tbs |
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 2.5 | ml |
garlic powder
|
|
| 45 | ml |
cornstarch
|
|
| 2 | cans |
potatoes
whole, drained |
*
|
| 1 | can |
carrots
diced and drained |
*
|
Directions
In a shallow dish, combine the flour and pepper.
Coat the shanks with the flour mixture.
In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side.
Add the soup, tomato, wine, ½ cup water, lemon juice, parsley, and garlic powder; reduce the heat to low, cover, and simmer for 2 hours or until tender, stirring occasionally.
In a small bowl, combine the cornstarch and 2 tablespoons water and stir into the pot until the liquid thickens.
Add the potatoes and carrots and simmer for 10 to 15 minutes more until heated through.
