*  Exported from  MasterCook  *
                                 OSSO BUCCO
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Meats
                 Mrs. G                           Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Mrs G xbrg76a
    1                    Carrot: grated
    8                    Veal shanks: 1 thick
      1/2  Stalk         celery: grated
                         Flour: for dredging
    1      ounce         Dried mushrooms: soaked and
    3      tablespoon    Butter
    6      tablespoon    Olive oil
    1      lg            Onion: chopped
    4                    o             canned tomato sauce
      1/2  cup           white wine
    1      cup           chicken broth
    1      teaspoon      garlic: chopped
    1      teaspoon      salt
      1/2  teaspoon      pepper
 Melt butter in olive oil in a large heavy skillet. Dredge each veal shank in the
flour on both sides. Place in pan and brown until golden and crispy on both
sides. Sprinkle with salt and pepper. When golden, remove from pan and set aside.
In the pan, sautee all veggies in the butter and oil mixture until lightly
golden. Deglaze the pan with the wine and cook about 3 min.
 Add the broth and tomato sauce and mix well. Place the veal shanks back into the
pan and partially cover. Cook for about 2 1/2 hours turning and scraping the
bottom. Taste for salt and pepper. If you need more liquid, add broth only if
it`s not too salty, otherwise add water or wine or a combination of both. It
should make just enough gravy to keep the meat moist. Serve hot. This is a dish
that originated in Milano. It is usually served with Risotto Milanese. 04/16
11:12 pm:Cookin` and Lovin` it! Mrs. G.
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