Osso Buco
Ingredients
- 2 Pounds Veal Shank
- 1/4 Cup All-Purpose Flour
- 2 Teaspoons Salt
- 1/4 Teaspoon Ground Black Pepper
- 3 Tablespoons Butter
- 3 Tablespoons Olive Oil
- 1 Cup Chopped Onion
- 1 Cup Thinly Sliced Carrots
- 1/2 Cup Chopped Celery
- 2 Cloves Garlic, Crushed
- 1 (8 Ounce) Can Tomato Sauce
- 1 Cup Water
- 1 Teaspoon Dried Basil
- 1 Teaspoon Dried Thyme
- 3 Sprigs Fresh Parsley
- 1 Bay Leaf
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. 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.