Osso Bucco

Osso Bucco

A great recipe from a friend. Very easy to make, great when veal shanks are on sale. This is fairly soupy and is best served over orzo in big bowls.

6 meaty veal shanks, bone-in (can be made with beef shanks- it’s cheaper, but a bit different flavor)
olive oil
2 onions, chopped
1 lemon, squeezed, + 1 tsp zest
2 cans (16 oz) crushed tomatoes
1 bay leaf
1/2 cup dry red wine (I use merlot if I have it)
salt, pepper, sugar
4 oz. feta cheese, crumbled

1. In a large heavy bottomed pot, braise veal in olive oil for 5 minutes on each side.
2. Add onions and cook for 5 more minutes.
3. Add remaining ingredients except for feta, and simmer for at least 2 hours. The longer you cook it the better.
4. (this step is optional, but it is what I always do) Take out the shanks and remove the meat from the bone, cutting into bite sized chunks, before returning to the pot.
5. Ladle into large bowls with orzo already in the bottom, adding crumbled feta to the top of each helping.

Makes 4-6 servings -depending on size of servings and amount of orzo you serve it with.


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