Veal Osso Bucco with Macaroni Carne

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{"ops":[{"insert":"4 2\" veal shanks\n3 tsp vegetable oil\n2 qt chicken or veal stock (2 qt water & 6 bullion cubes)\nsmall package of brown gravy mix\n3 tsp olive oil\n1 carrot\n2 ribs celery\n Spanish onion\n1 green pepper\n4 medium-size mushrooms\n tsp minced garlic\n tsp basil\n tsp oregano\n tsp thyme\nflour -- to dust\n4 cups cooked macaroni\n"}]}


{"ops":[{"insert":"1. Flour shanks and brown in a very hot pan with vegetable oil until well caramelized. De-glaze pan with water.\n\n2. Bloom sun-dried tomatoes in chicken stock for one hour. Add gravy mix and dissolve.\n\n3. Cut carrot, celery, Spanish onion, pepper, and mushrooms into large rough cut pieces and toss together in olive oil and seasonings.\n\n4. Combine shanks, vegetables, and stock into baking pan and bake covered for 2 hours at 400 degrees. Toss macaroni in extra finished sauce.\n\n5. Arrange shanks on plate. Arrange macaroni and vegetables. Cover veal with sauce.\n\n"},{"attributes":{"italic":true},"insert":"This dish was served with pride at "},{"attributes":{"italic":true,"bold":true,"link":""},"insert":"Duranti's Restaurant"},{"attributes":{"italic":true},"insert":", in Pittsburgh's Oakland, PA. This popular restaurant and its owners have since retired, after a long and exciting service to countless customers. Their "},{"attributes":{"italic":true,"link":""},"insert":"website"},{"attributes":{"italic":true},"insert":" has not retired yet. "},{"insert":"\n"}]}

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