Thursday, March 27, 2008

Osso Bucco

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This osso bucco is succulent, tender and has a dark, rich gravy. Serve it with mashed potatoes or rice. Denny is a huge fan of osso bucco and orders it every time it's on a restaurant menu. He says this one is a real winner.

1 lb lamb or veal shanks
Flour for dredging
4 T olive oil
1 medium onion, sliced
5 large shallots, chopped
2 T fresh rosemary, chopped fine
2-1/2 cups dry red wine
2-1/2 cups beef broth
1-1/2 T tomato paste
2 bay leaves
Dust the veal shanks with a little flour then brown in olive oil. Set aside. Saute the onions and shallots. Add the shanks, rosemary, wine, broth, paste and bay leaves. Simmer for 4 hours until tender.

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