Heat a deep skillet or dutch oven with 2 tablespoons of olive
oil. Sprinkle veal generously with salt and pepper. Dust with
flour and sear on both sides. Set aside meat. Brown onion,
celery, garlic, and carrot in the same pan, stirring until
beginning to brown.
Add wine, tomato paste, crushed tomatoes, basil, and oregano
to sauteed vegetables and heat to a simmer. Add veal back to
pan spooning some of the mix over the veal to cover it. Nestle
orange peel and bay leaf between veal rounds.
Cover tightly and bake at 325 degrees for 2 hours. Let it sit for
1/2 hour before serving.
Serve over rice or saffron rice (1 cup rice, 2 cups chicken
broth, pinch of saffron, cover and cook for 20 minutes). Can be
garnished with chopped fresh parsley and lemon zest.
Originally Submitted
1/23/2014
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