Budget: Osso Buco
| Yield: | 6 Servings |
| Categories: | Main Dishes, Veal, Italian |
| 1/4 | c | All-purpose flour |
| Salt | ||
| Pepper | ||
| 4 | lb | Veal shanks, cut into 2-inch pieces |
| 1/4 | c | Olive oil |
| 4 | Celery stalks, chopped | |
| 3 | Carrots, chopped | |
| 2 | Onions, chopped | |
| 3 | Garlic cloves, minced | |
| 1 1/2 | c | White wine |
| 1 1/2 | c | Chicken stock |
| 1 | ts | Dried sage |
| 1 | ts | Dried rosemary |
| 1 | Bay leaf | |
| 1/4 | c | Tomato paste |
| GREMOLATA | ||
| 1/2 | c | Fresh parsley, chopped |
| 2 | tb | Grated lemon rind |
| 4 | Garlic cloves, minced |
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