Paesanos’ Osso Bucco

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  • Five Veal Shanks
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Flour as needed 3 oz
  • Butter as needed 4 oz
  • 7 Whole Peeled Tomatoes
  • 2 medium Carrots
  • 2 Celery sticks
  • 1 medium Yellow Onion
  • 1 oz Tomato paste
  • 8 oz Dry White Wine
  • 1 Bay Leaf
  • 1 Qt Beef Broth
  • 1 Tbsp Lemon Zest
  • 2 oz Canola oil

Imagine a platter of rustic Osso Bucco to bring old world charm to your table. You don’t have to imagine it…you can make it yourself! Paesanos passed along this traditional Italian recipe. Enjoy at home…or at Paesanos. Delicious!

Season the meat with salt and pepper; dredge in flour , and sear on all sides in hot oil.
Remove the meat and set aside

Degrease the pan and deglaze with wine; reduce the wine by three quarters.

Add butter, carrots, celery, onions, tomatoes and tomato paste, bay leaf and saute briefly.
Add the beef broth and bring to a simmer.

Cover the pan and braise the meat until it is fork tender; approximately 2 to 3 hours
Remove the meat to moisten and keep it hot.

Return the pan to the heat and reduce the sauce to the proper thickness.
Add the Lemon Zest and adjust seasoning to taste with salt and pepper.

Serve with the sauce.

Makes five servings

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