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osso Bucco this Is A Specialty Of Milan — Braised Veal Shanks. 6 Tablespoons Butter Or Margarine
4 Veal Shanks, Cut About 3 Inches Long
1 Tablespoon Seasoned Salt
1/2 Teaspoon Coarsely-ground Black Pepper
3 Tablespoons Flour
1 Teaspoon Italian Seasoning
1/4 Teaspoon Garlic Powder
1 Tablespoon Dried Parsley Flakes
1 Tablespoon Dried Celery Flakes
2 Small Carrots, Diced
1/2 Teaspoon Lemon Zest
3 Tablespoons Tomato Paste Or 1 Cup Canned Tomatoes
1 Cup Hot Water
1 Teaspoon 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. Bring 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 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 Tablespoons Of Each. serve Hot Over Buttered Noodles With Poppy Seed. Pass Grated Parmesan Cheese And Extra Sauce At The Table. |
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