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Veal Osso Bucco

Ingredients

  • 1/4 cup Flour
  • 2 tsp Dried Thyme
  • 2 tsp Dried Oregano
  • 4 pcs Veal Osso Bucco
  • 3 tbsp Olive Oil
  • 1 Onion Chopped
  • 3 Carrots Coined
  • 1 1/2 Veal or Beef Stock
  • 1 can Crushed Tomatoes
  • 2 tsp Fennel Seeds
  • 2 Tomatoes Diced
  • 1/2 cup Parsley Chopped
  • 1 Garlic Clove Minced
  • Zest of a Lemon
  • Salt and Pepper to taste

Instructions

  • In a shallow dish, mix flour, thyme and oregano.
  • Gently pat veal shanks dry with a paper towel. Dredge shanks in seasoned flour mixture and shake off any excess flour.
  • In a large saucepan, heat oil over high heat. Brown veal shanks for 5 minutes or until golden on all sides. Add onion and carrots. Cook while stirring for 2 minutes. Add wine, beef bouillon or veal stock, tomato sauce and fennel seeds. Mix well. Bring to a boil and reduce heat to low. Let simmer uncovered for 5 minutes. Cover and let simmer for 2.5 to 3 hours or until meat is tender.
  • Add tomatoes, parsley, and garlic, lemon and orange zest. Salt and pepper to taste. Stir gently.
  • Serve with linguini and broccoli florets.