| |
|
What You Need:
(To Serve: 6)
|
|
|
|
6 veal shanks, each about 2½ inches thick
½ cup flour
½ cup olive or salad oil
½ cup finely-chopped onion
½ cup finely-chopped celery
½ cup finely-chopped mushrooms
¼ cup finely-chopped parsley
1 carrot, grated
2 cloves garlic, minced
1 teaspoon marjoram
½ cup dry white wine
1 can (18-ounces) tomatoes
1 teaspoon grated lemon peel
1 cup beef bouillon
½ teaspoon salt
Pepper to taste
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Dredge the veal shanks in the flour and brown in the heated oil in a skillet on your conventional burner, or brown on a browning tray in the microwave oven after preheating the browning tray to its maximum temperature.
|
2. Place the shanks in a large casserole in a single layer. Add the remaining ingredients. Cover and cook until the veal is tender.
|
3. If your unit has defrost or low cooking setting, after 10 minutes of cooking on high, drop to the lower setting. Stir and turn the shanks occasionally.
|
4. On one-setting ovens, this should take about 20 minutes. On multiple-setting ovens, it should take up to an hour.
|
5. Remove the meat to a serving platter and cover with foil. Leave the cover off the casserole and reduce the liquid by cooking on high. Pour over the "Osso Bucco".
|
|
|
|
|
