Veal Osso Buco (Yummy)

"This is a very tender Italian veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking. Original recipe makes 6 to 8 servings, but I scaled it down to make 2 servings. It is DELICIOUS!!!"
 
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photo by Zurie photo by Zurie
photo by Zurie
Ready In:
2hrs 55mins
Ingredients:
23
Serves:
2
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ingredients

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directions

  • In a shallow dish, stir together flour, salt, and black pepper.
  • Dredge meat in seasoned flour.
  • In a large skillet, melt butter with oil over medium heat.
  • Brown meat in skillet.
  • Remove meat from pan, and set aside.
  • Add onion, carrots, celery, and garlic to drippings in pan.
  • Cook and stir for about 5 minutes.
  • Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf.
  • Return meat to pan.
  • Bring to a boil, and reduce heat to simmer.
  • Cover, and cook for 2 1/2 hours.
  • Serve the delicious sauce over meat, a bed of rice, or mashed potatoes.

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Reviews

  1. Yes, this is a yummy recipe! I could not find veal, and used lamb shanks. I also used more veggies, and added finely chopped garlic when the dish was finished, so the flavour would not cook away. I did not simmer it on the stove (could not stay and watch it) but put it in a 140 deg C convection oven. (About 275 deg F). During the process on the stove I added a few swirls of honey, which counteracts the slight acidity of the tomato and adds flavour. One criticism: the ingredients as written are silly! The chef was sooo careful with his calculations for 2 people, that he went over the top. The recipe would appeal to more people if the tiiiny extra amounts he added (like 2 1/4 t olive oil) were left out. One caveat: watch the stew in the oven, as it will need more water or stock as it simmers. It must be covered, and I find it's very nice to have a pot with a glass lid so I can see right through. A delicious, comforting dish, heartily recommended -- just use your own judgment with those pernickety ingredient measures!! Thanks for a basically great recipe.
     
  2. This is very similar to my friend's recipe, he's a chef. I first had it at his restaurant and it was amazing. This recipe is almost an exact match and ohhh sooo good, thanks for sharing!!
     
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RECIPE SUBMITTED BY

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
 
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