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Veal Osso Bucco
2 medium to large veal shanks
Mira Poix(chopped celery, carrots and onions)
Fresh Herbs wrapped in cheesecloth
Salt and Pepper
flour to dust
5 large cloves of garlic
Large can stewed whole tomatoes
- Salt and Pepper the veal, dust with
flour and brown in oil in a dutch oven.
- Add mira poix and garlic. Deglaze with red wine
and cover with canned tomatoes. Top with herbs.
- Cook for 2 1/2 hours on low heat.
- If sauce is dry, add stock(beef, veal, chicken).
If loose, add cornstarch dissolved in stock or water.