• Tommy Centola

Osso Bucco from Brennan’s

Updated: Jan 4

This dish shows off Creole Italian cooking at it’s best. Don’t forget to eat the marrow out of the bone. It is probably the reason most people eat Osso Bucco.

4 thick Veal Shanks, 6 to 8 ounces each

All-porpose Flour for dusting

1 cup Vegetable Oil

1 cup chopped Onions

3 Garlic Cloves, minced

1 1/2 cups diced Tomatoes

1 cup dry White Wine

1 cup Beef Stock

1/4 cup fresh Parsley, finely chopped

Salt and Pepper

Preheat oven to 350 degrees.

Sprinkle the veal shanks on both sides with salt and pepper, then dust with flour. Heat the oil until almost smoking in a Dutch Oven or roasting pan. Sear the veal shanks on both sides until brown, then remove them from the pan and set aside.

Drain all but 1/4 cup from the pan, then return the pan to medium heat. Add the onion, garlic, and tomato, and cook the mixture for 3 to 4 minutes; do not let the onions brown. Stir in the wine, stock, and parsley, then season with salt and pepper to taste. Place the veal shanks on top of the vegetable mixture. Cover and roast in the hot oven for 1 hour, until the meat is tender.

Serve the veal shanks over Angel Hair pasta, or Rice, topped with the tomato mixture.

Enjoy!!!

Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook

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