Ingredients
4 Servings
| 8 | veal shanks, 1 inch thick | |
| 1 cup | all-purpose flour | |
| 3 tbsp | Pastene Italian Extra Virgin Olive Oil | |
| 1 | onion, chopped | |
| 1 | carrot, finely chopped | |
| 1 | celery stalk | |
| 2 tbsp | Pastene Minced Garlic | |
| 1/2 tsp | dried basil | |
| 1/4 tsp | dried thyme | |
| 2 | bay leaves | |
| 2 1/2 tbsp | chopped fresh parsley | |
| 1 cup | dry white wine | |
| 1 can | Pastene Diced Ready Spiced Tomatoes | |
| 1 2/3 cups | Pastene "Kitchen Ready" Ground Tomatoes | |
| 1 cup | veal or chicken stock, heated | |
| salt and pepper |
Directions
- Preheat oven to 350.В
- Season veal shanks with salt and pepper and coat lightly with flour.В
- In a large casserole, heat olive oil over medium heat. Add half the veal and brown 5 minutes on each side. Remove and repeat for the remaining veal. Remove from the casserole and set aside.В В
- Add onion, carrot, celery, garlic, basil, thyme, bay leaves, and parsley to the casserole. Cook 2 minutes at medium-high heat. Pour in wine and continue cooking for 4 minutes.В
- Return veal shanks to the casserole and add remaining ingredients. Cook in the oven at least 1 ВЅ hours, covered, or until the veal is very tender.В
- Serve immediately, garnished with Basil Gremolata.
Basil GremolataВ
- In a large bowl, combine the grate zest of 1 orange and 1 lemon with Вј cup chopped fresh basil. Sprinkle over cooked Osso Buco.