Name: Rozie’s Osso Bucco with Gremolata
Yield: Yield: 6 servings.
Cuisine: Italian
Ingredients: 2 stalks celery; 2 cups mushrooms; 1½ cups chicken broth (salt-free or regular); ¾ to 1 cup dry white wine; 1 can (28 oz/796 mL) tomatoes (salt-free or regular); ¼ cup fresh basil, minced (or 1 tsp dried basil); 6 veal shanks, well trimmed (about 4 lb/1.8 kg); 4 Tbsp olive oil; Gremolata; salt and pepper to taste; 3 or 4 cloves garlic; 3 medium carrots, cut in chunks; 2 medium onions, cut in chunks; salt and freshly ground black pepper to taste; ⅓ cup flour; ½ tsp dried thyme (optional); 1 tsp dried rosemary

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Thanks to my friend Roz Brown of Montreal for this awesome Italian dish. It tastes even better the next day. Delicious over rice. Buon appetito!

Ingredients

6 veal shanks, well trimmed (about 4 lb/1.8 kg)
⅓ cup

Europe
Italy
Main course
Mediterranean

Method

Coat veal on all sides with flour, shaking off excess. Sprinkle with salt and pepper. Heat 3 Tbsp of the oil in a large skillet. Add veal (in batches) and brown slowly on all sides, about 10 minutes. Transfer to a platter. Discard fat from skillet.

steel blade: Drop garlic through feed tube while machine is running; process until minced. Add carrots and onions and process with quick on/

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