MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Alice’s Osso Buco
Alice’s Osso Buco
| Alice's Osso Buco | Print |
Recipe By: Alice Morrow
Alice's Osso Buco
Ingredients
- 1 c. extra virgin olive oil
- ½ c. flour
- 4 veal shanks, each about 1 ½”-2” thick
- Salt, red/black pepper
- 2 c. chopped onion
- 1 c. chopped carrots
- 1 c. chopped celery
- 1 (10-oz.) bag of pearl onions, peeled and cut in half
- 6 cloves garlic, large chop
- 3-4 sprigs of fresh thyme
- 2 sprigs fresh rosemary
- 3 bay leaves
- 1 (8-oz.) container sliced mushrooms
- 1 c. red wine
- 2 c. beef or veal broth
- 2 c. water
- 1 (1 lb. 12 oz.) can San Marzano peeled Italian tomatoes
- 1 bunch fresh chopped parsley
Instructions
- In large Dutch oven, heat olive oil. Season veal shanks and dredge with the flour.
- Sear shanks for 3-4 minutes on each side completely. Remove when done and set aside.
- Add onions, carrots and celery to pot and cook until tender.
- Add the pearl onions, garlic, mushrooms, tomatoes, thyme, rosemary, bay leaves and mix well. Add salt and pepper to mix. Stir well.
- Add the wine, broth and water. Bring to boil and then simmer.
- Add shanks and cook on simmer for 1 ½ to 2 hours until sauce is stew like and meat falls off bone. Garnish with parsley when serving.
Notes
*****Serve over your favorite orzo, pasta or mashed potatoes.
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