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Osso Buco

By: Amy Augustyniak

"This is a very tender veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking."

Rate/Review | Read Reviews (80)

What to Drink?
	Sangiovese

Prep Time:
20 Min

Cook Time:
2 Hrs 30 Min

Ready In:
2 Hrs 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 to 8 servings

Ingredients

1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon ground black pepper
2 pounds veal shank
3 tablespoons butter
3 tablespoons olive oil
1 cup chopped onion
1 cup thinly sliced carrots
1/2 cup chopped celery
2 cloves garlic, crushed
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried basil
1 teaspoon dried thyme
3 sprigs fresh parsley
1 bay leaf

Directions

In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.