Fall Off The Bone Osso Buco
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Osso Buco is one of my all-time favorite dishes. Why? Because it's fall-off-the-bone succulent veal shanks in a mouth-wateringly flavorful sauce! Now, tell me, can you resist it?
What You'll Need
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper
- 4 veal shanks (12 to 14 ounces each)
- 3 tablespoons vegetable oil
- 1 (10 ¾-ounce) can condensed onion soup
- 1 cup dry white wine
- 1/2 cup plus 2 tablespoons water, divided
- 2 tablespoons lemon juice
- 1 medium-sized tomato, chopped
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 3 tablespoons cornstarch
- 2 (14 ½-ounce) cans whole potatoes, drained
- 1 (14 ½-ounce) can diced carrots, drained
What to Do
- In a shallow dish, combine the flour and pepper. Coat the shanks with the flour mixture.
- In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side. Add the soup, wine, 1/2 cup water, the lemon juice, tomato, parsley, and garlic powder; reduce the heat to low, cover, and simmer for 2 hours, or until tender, stirring occasionally.
- In a small bowl, combine the cornstarch and remaining 2 tablespoons water until smooth; stir into the pot until the liquid thickens.
- Add the potatoes and carrots and simmer for 10 to 15 minutes, until heated through.