Osso Bucco
Taste Unlimited owner Peter Coe gave us his recipe for Osso Bucco
Ingredients:
6 veal shanks
4 Tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
8 Tablespoons olive oil
1 onion (medium size), chopped
1 celery stalk, chopped
1 carrot, chopped
2 cloves garlic, chopped
1 jalapeño, deseeded and chopped
8 ounces beef broth
8 ounces white wine
2 20-oz. cans tomatoes
1 teaspoon basil, chopped
1 teaspoon rosemary, chopped
4 Tablespoons parsley, chopped
Directions:
Mix together the flour, salt & pepper. Coat the shanks in the seasoned flour and then sauté in a heavy-bottomed casserole dish until nicely browned on both sides. Remove the shanks from the dish and set aside. In your casserole dish, sauté the onion, celery, carrot, garlic, and jalapeño until they start to get a little soft. Place the shanks on top of the vegetables. Placing them on end keeps the marrow from running out during the cooking. Add the beef broth, white wine, tomatoes, and rosemary. Heat the casserole on your stovetop for two or three minutes to get it started and then place it in a preheated 350° oven. Cook for 1 ½ hours.