Veal Osso Bucco Recipe

Ingredients

8 pounds veal shanks

1 teaspoon salt

1/4 cup flour with herbs

1/2 cup butter or margarine or ghee

1 1/2 cups white wine

1 cup chicken stock

1 1/2 tablespoon lemon peel grated

1/2 cup fresh parsley chopped

1 clove garlic minced

wrap shanks with twine, sprinkle in salt then roll in flour and brown on all sides in melted butter

when all shanks have been browned add wine and broth and reduce heat, cover for 2-3 hours

when meat is tender and pulls from bone cover and cool and then the next day…

combine lemon peel, parsley and garlic, remove meat from pan, bring sauce to rolling boil

put half of the lemon peel, etc. mixture into the sauce and simmer until parsley melts

pour sauce over meat and garnish w/remaining lemon parsley mix