This is a print preview of "Osso Buco Gian Tony"S" recipe.

• Click here to print
• or return back to Osso Buco Gian Tony"S.

Osso Buco Gian Tony"S Recipe

by Global Cookbook

Ingredients

2 1/2 ounce extra virgin olive oil     Flour for dredging     Salt to taste     Freshly-grnd black pepper to taste 4 x veal shanks (preferably provini veal) cut to 5" 5 x carrots cut 2" to 3" chunks 1 lrg onion coarsely minced

8 x celery stalks cut 2" to 3" chinks 3 c. canned tomatoes minced 5 c. veal or possibly beef stock 10 ounce white wine (Pinot Grigio) or possibly more to taste 3 x tomatoes diced     Salt to taste     Freshly-grnd black pepper to taste

Directions

1. Heat the extra virgin olive oil in a large Dutch oven. Season flour with salt and pepper. Dredge veal shanks in flour.
2. When oil is smoking, add in shanks to Dutch oven and brown, turning frequently, about 7 to 8 min. Reduce heat to medium, add in carrots, onion, celery, canned tomatoes and 4 c. stock. Cover and let simmer about 45 min.
3. Add in the wine, the diced tomatoes and some of the remaining stock. Place in preheated 375 degree oven for about 45 more min, or possibly till tender. Check for seasoning.
4. This recipe yields 4 servings.

© 2024 CookEatShare