Recipe Corner

Recipe Corner

by Marlene Rouleau

Now that the throws of winter are upon us, I thought something like stews or soups would be good, something warm and hearty, yet deliciously simple and great to serve guests. I have this Osso Buco recipe donated by Marge Amicone, a valued member of the Friends of Main Street. Enjoy!

Osso Buco
4 slices veal shank
1 cup dry red wine
1 16-ounce can unsalted tomatoes, mashed, with juice
3 onions, coarsely chopped
2 carrots (optional)
3 garlic buds, minced
2 bay leaves
2 tsp. dried basil, crushed
1 tsp. freshly ground black pepper
2 tsp. freshly grated lemon peel
1/4 cup finely chopped parsley 1 tsp. dried oregano, crushed

Remove all fat, mix veal with 1/4 cup of wine in soup kettle or Dutch oven. Cover and cook 10 minutes. Uncover and cook until meat is brown and liquid evaporates. Add remaining 3/4 cup of wine, tomatoes and juice, onions, garlic, etc. Cover and simmer for about 2 hours or until meat is tender. Uncover and continue cooking until sauce is thick.

Sprinkle 1 tbsp. parsley and 1/2 tsp. lemon peel on each serving. Makes 4 servings.


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