Quick & Easy

Osso bucco

Osso bucco is a Milanese specialty of cross-cut veal shanks, slow cooked to perfection. It is most popular served with creamy mash, and is even better the next day.
osso bucco
3H 20M



1.Toss veal in flour; shake away excess flour. Heat oil in large saucepan; cook veal, in batches, until browned all over. Drain on absorbent paper.
2.Add onion and garlic to pan; cook, stirring, until onion is soft.
3.Return veal to pan. Add undrained crushed tomatoes, wine, stock, bay leaf, thyme and oregano; simmer, covered 1 1/2 hours, stirring occasionally.
4.Remove cover; simmer about 1 hour or until veal is very tender. Discard bay leaf; serve osso bucco sprinkled with parsley.

Recipe can be made a day ahead and refrigerated, covered. Recipe suitable to freeze.


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