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Osso bucco

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 12
Servings 6


  • 6 pieces veal shank
  • 125 ml cake flour
  • 15 ml olive oil
  • 1 small onion, chopped
  • 1 carrot, diced
  • 1 stalk celery, chopped
  • 2 cloves garlic, crushed
  • 125 ml dry white wine
  • 500 ml beef stock
  • 410 g can chopped tomatoes
  • 15 ml fresh mixed herbs of your choice, chopped
  • salt and pepper to taste


Preheat oven to 180 °C.
Trim any visible fat and membrane from veal shanks and tie each piece with kitchen string.
In a shallow dish, combine flour, salt and pepper.
Dip each veal shank in flour mixture, shaking off excess. Discard any remaining flour.
Heat oil in a large frying pan and brown the veal shanks on both sides for about 8 minutes.
Transfer veal to a casserole dish and set aside.
Fry garlic, onion, carrot and celery.
Cook over low heat until lightly browned.
Add wine, stock, tomatoes and herbs and simmer.
Transfer to the casserole dish, adding salt and pepper to taste.
Cover the casserole and cook for 1 to 1 1/2 hours, or until veal is tender.
With a sharp knife or scissors, remove the string.
Serve with rice and a fresh salad.

Read more on: bake  |  beef  |  sauté


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