Recipe for cooking osso bucco

Recipes from Italy :: Italian Main Dish Meats

This is a specialty of Milan — braised veal shanks.

6 Tbsp. butter or butter-replacement
4 veal shanks, cut about 3 in. long
1 Tbsp. seasoned salt
1/2 tsp. coarsely-ground black pepper
3 Tbsp. flour
1 tsp. Italian seasoning
1/4 tsp. garlic powder
1 Tbsp. dried parsley flakes
1 Tbsp. dried celery flakes
2 small carrots, diced
1/2 tsp. lemon zest
3 Tbsp. tomato paste or 1 c. canned tomatoes
1 c. hot water
1 tsp. beef flavor base
Parmesan cheese

Melt butter in deep skillet. Rub veal shanks with seasoned salt and pepper; dredge with flour. Brown slowly in butter; add remaining ingredients except cheese. Cover. Let it come to a boil; reduce heat and simmer 1 1/2 hours or until meat is very tender but not falling from the bone. Turn shanks over while cooking and add small amount of water if necessary.

Remove cover; if sauce is still quite thin, cook uncovered or without a lid to reduce liquid, or thicken with flour, by stirring in a smooth, thin paste made by mixing together equal amounts of flour and water, using 1 to 2 Tbsp. of each.

Serve hot over buttered noodles with poppy seed. Pass grated Parmesan cheese and extra sauce at the table.