Leusch Family Recipes

Osso Buco

Laura Leuschpage 17

Ingredients

  • 3 Tablespoons Olive Oil
  • 1 Medium Onion, finely chopped
  • Seasoned Flour
  • 1 Bay Leaf
  • 1 Cup fresh Tomatoes, seeded and chopped
  • Freshly Ground Black Pepper, to taste
  • Gremolada
  • 2 Tablespoon Italian Parsley, minced
  • 1 Tablespoon Grated Lemon Peel
  • 1 Tablespoon Safflower Oil
  • 3 Veal Shanks, each 1 and 1/2 inch thick
  • 1 Medium Carrot, finely chopped
  • 1 Cup Dry White Wine
  • Salt, to taste
  • Beef or Chicken Stock
  • 1 Teaspoon Garlic, minced

Instructions

Dredge the veal shanks in the seasoned flour. Heat the oils in a medium skillet or saucepan, then add the onion, over medium heat. When onion begins to turn translucent, add the veal shanks, turn up heat, and lightly brown them. Add carrots, bay leaf and wine. Cover and simmer over low heat until wine evaporates. Add tomatoes, salt and pepper and cover. Cook over low to moderate heat, turning the veal shanks occasionally. Add some beef or chicken stock if moisture is needed. Cook about 30 minutes. Combine the ingredients for the gremolada and add to the veal. Cook another 10 minutes. Serve with risotto.