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Serves 6

What you need:

  • 6 Veal or Pork Shanks (12-16 oz.)
  • 2 tablespoons of olive oil
  • 3 tablespoons salt and pepper (equal blend) tossed with 1 cup of flour
  • 1 cup small diced carrots
  • 1 cup small diced celery
  • 1 large onion diced
  • 4 cups veal stock (chicken or vegetable stock can be substituted)
  • 2 cups of red wine
  • 2 tablespoons of tomato paste
  • 1 pound of Orzo pasta for serving

What to do:

  1. Preheat oven to 325 degrees.
  2. Dredge shanks in flour mixture, shaking off excess.
  3. In batch brown the shanks using the olive oil. Remove and set aside.
  4. Saute vegetables and tomato paste add more oil if needed.
  5. Add wine and let reduce.
  6. In a large dutch oven or roasting pan add the shanks, vegetables with wine and stock.
  7. Cover and bake slowly for approximately 2-3 hours. Check occasionally to see if more liquid is needed, if so add water.
  8. Cook Orzo al dente like pasta, drain and serve the Osso Bucco on top of a bed of Orzo. Enjoy!

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