• 4 pieces veal shank cut about 5cm thick 1/4 cup plain flour
  • 1/3 cup olive oil
  • salt & freshly ground pepper
  • 1lge onion finely chopped
  • 1lge carrot, peeled & finely chopped
  • 2 stalk celery, thinly sliced
  • 250g mushrooms
  • 3 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1cup chicken stock
  • 1 can (425g) tomatoes with juice
  • 1 1/2 cups long grain rice.
  • 1 tspn grated lemon rind
  • 3 tblspns finely chopped parsley
  • 1 clove garlic
  • 1 tspn chopped rosemary.


DIRECTIONS: Dust the veal with the flour. Heat half the oil in a very large shallow saucepan or frying pan over moderate heat for 1 minute. Brown the veal shanks on both sides for about 10 minutes. Transfer to a plate, season with salt & pepper, then arrange in a single layer in a large wide casserole. Preheat the oven to 160c. Wipe out the pan, add the remaining oil and saute the onion, carrot and celery for about 10 minutes or until soft. Scatter over the veal. Add the mushrooms and garlic to the pan and cook until they are soft about 5 minutes. Pour the wine and stock over the mushrooms and bring to a boil. Tip the mushroom sauce over the veal and add the tomatoes and their juice, mashing them slightly with a wooden spoon. Cover, transfer tothe oven, and cook for 1 to 1 1/2 hours or until the meat is tender. Remove the lid, and cook for 20 minutes more to reduce the sauce slightly. Meanwhile, cook the rice according to packet directions.

Mix all the ingredients in a small bowl. When the veal is cooked, sprinkle the mixture on top and return to the overn for a couple of minutes. To serve, spoon the rice onto a large platter and fill the centre with the veal, vegetables and all the juices.

Print this recipe

Submitted 6/13/05.
Source: one dish meals
Submitted By: faye
osso bocco