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Osso Bucco with Risotto Milanese

<p>Osso Bucco, in Italian means“Bone with a Hole”. Veal shanks, or Oxtail is seared and then braised in a sauce with red wine, herbs and beef stock. The meat is super tender, and is traditionally served over Risotto. Plan on a few hours of cooking it low and slow. This is a delicious dish, that can be pricey in a restaurant. On my food blog, I show you how to make it yourself.</p>


4 tablespoons olive oil
½ cup all-purpose flour
8 veal shanks, about 1½ inches thick, tied tightly around the middle with kitchen string OR
6-8 oxtails (my preferred chocie)
3 cups chopped onions
cups diced celery
cups diced carrots
2 cloves garlic, minced
3 bay leaves
tablespoons chopped fresh thyme leaves
tablespoons chopped fresh rosemary leaves
3 Tbsp. tomato paste
1 tablespoon salt
teaspoons coarsely ground black pepper
cups dry red wine
quarts rich veal or beef stock
½ cup chopped fresh parsley leaves

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