Osso Buco 2
| Yield: | 8 Servings |
| Categories: | Veal |
| 4 | tb | Butter |
| 1 1/2 | c | Onion; finely chopped |
| 1/2 | c | Celery; finely chopped |
| 1/2 | c | Carrot; finely chopped |
| 1 | ts | Garlic; finely chopped |
| 7 | lb | Veal shank |
| Salt and pepper | ||
| Flour | ||
| 1/2 | c | Olive oil |
| 1 | c | White wine; dry |
| 1/2 | ts | Thyme |
| 1/2 | ts | Basil |
| 3/4 | c | Chicken or beef stock |
| 3 | c | Tomatoes; coarsely chopped |
| 6 | Sprigs parsley | |
| 2 | Bay leaf | |
| Gremolata | ||
| 1 | tb | Lemon peel; grated |
| 1 | ts | Garlic; finely chopped |
| 3 | tb | Parsley; finely chopped |
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