Home Made German Style Meat Delicacies - Since 1958
                     "One of the Best Kept Secrets in Bucks County"
 

 

Osso Bucco

8-10  2 1/2 inch thick veal shanks
1/2 cup all purpose flour
salt and pepper
7 T. extra virgin olive oil
2 cups chopped onion
1 cup diced celery
1 cup diced carrot
1 T. minced garlic
2 bay leaves
1 t. dried thyme leaves 		1 t. salt
1/2 t. coarse ground black pepper
2 cups dry red wine
4 cups veal or chicken stock (if you use     canned stock omit salt)
2 cups peeled, seeded, chopped tomato (if using canned, drain them)
1 t. fresh lemon zest
1/4 cup chopped fresh flat leaf parsley
 

Preheat oven to 325° F.  Season the flour with salt and pepper.  Dredge the veal shanks in the flour and brown in olive oil in a heavy pan.  Transfer the shanks to a roasting pan in a single layer.  Add the onion, celery, and carrot to the same heavy pan and cook until softened and lightly brown.  Add the garlic, bay leaves, thyme, salt, pepper, and cook for 1 minute.  Deglaze the pan with the wine; be sure to scrape all the browned pieces from the bottom and sides of the pan.  Add the stock, tomatoes, lemon zest, and parsley.  Bring to a boil and simmer for about 2 minutes. Pour mixture over the veal shanks and cover pan with a tight fitting lid or foil.  Place in oven for about 2 hours or until shanks are fork tender.  Remove the lid and bake for another 20 minutes to reduce pan juices.  Serve immediately and enjoy!  

Serves 8.

 

 



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365 Folly Rd. Chalfont, PA 18914 
Phone (215) 343-0670 - (215) 343-3742 fax