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Osso Buco

Originating from Milan, Italy, osso buco is a dish of braised veal shank, often served with gremolata, a lemon-parsley garnish. In English it is most commonly spelled “osso bucco,” in Italian “ossobuco” or “osso buco.”


6 veal shanks
4 tablespoons chopped parsley
Grated rind of 1/2 lemon
Flour, salt
pepper for dredging
4 tablespoons olive oil
3 cloves garlic, finely chopped
1 onion, finely chopped
1 cup chicken stock, boiling
1 cup dry white wine
4 tablespoons tomato sauce


1. Dredge veal in seasoned flour and saute in olive oil until lightly browned on all sides.
2. Add garlic and onion. Pour boiling stock, white wine and tomato sauce over meat. Cover pan and simmer 1 1/2 hours or until meat is tender.
3. Add parsley and grated lemon rind. Serve over saffron rice.
Credit: Foodista

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