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Osso Buco
Cindy
Ingredients:
  •  6 1/2 lb veal shanks seasoned with salt and pepper
  • Flour for dredging
  • 1/2 cup olive oil
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic diced
  • 1 cup white wine
  • 1 16 oz can crushed tomatoes
  • 1 cup chicken stock
  • 3 TBS chopped parslet
  • 1 TBS lemon zest
Directions:
  • Heat a frying pan with enough olive oil to cover the bottom
  • Pat dry shanks, season with salt and pepper, and dredge in flour
  • Place shanks in hot frying pan and brown on both sides
  • Remove shanks to a shallow bowl
  • Deglaze pan with white wine 
  • Pour deglazed wine onto shaks
  • In clean large frying pan saute diced carrots, celery, onion, and garlic
  • Return shanks with juices and add crushed tomatoes, chicken broth,
  • Place in preheated oven at 350 degrees for one hour 
  • Lower oven temp to 275 and cook for 2 and 1/2 more hours
  • Remove shanks to a platter, pour over juices, garnish with fresh parsley and lemon zest
Osso Buco
Serves:Serves 4
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