Good recipe, but the name of the dish is "Osso Buco" where Osso= Bone and
Buco=hole.
An italian recipe requires to fill the hole with the classic "Cremolata or
gremolata" that is a mix of lemon, garlic and anchovy in addition to the
marrow of the bone.
Cheers
Pandora

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"Audrey" > ha scritto nel messaggio
nk.net...
> Our market had beautiful looking veal shanks so I decided to try osso
> bucco for the first time. Turned out to be quite a bit of work with a
> disappointing result. Was there something wrong with the following recipe
> or do we just dislike these flavors?
> Osso Bucco
> 2 pounds veal shanks
> 1 small onion, minced
> 3 garlic cloves, chopped
> 1 carrot, minced
> 1 stalk celery, minced
> 1 tablespoon fresh rosemary
> 3 tablespoons celery leaves, chopped
> 1 teaspoon fresh thyme leaves
> 3/4 cup chicken stock
> 3/4 cup tomato puree
> 1/4 cup marsala wine
> flour
> salt & pepper
> olive oil
>
> Preheat the oven to 375 degrees.
> Season the shanks with salt and pepper, then dredge in flour, brown in the
> olive oil.
> When all the shanks are browned, remove them to an oven-safe pot large
> enough to hold in one layer, then add the carrot, celery, onion, and
> garlic to the pan in which you browned the shanks.
> Cook until the vegetables are softened, then add 1/2 the rosemary, and all
> the celery leaves and thyme. Deglaze the pan with the marsala, cook for a
> few minutes to reduce, then add the tomato puree and 3/4 of the stock.
> Bring the pan to a simmer, then pour over the shanks. If the liquid
> doesn't come at least half way up the shanks, add the reserved stock until
> it does.
> Put the shanks in the oven, and cook for 2 to 2 1/2 hours. After 1 and
> 1/2 hours, add the rest of the rosemary and continue cooking until the
> meat is tender, and the bones come out of the shanks without resistance.
> Serve over polenta and sprinkle with a mixture of 1/2 tablespoon fresh
> parsley mixed with 1 teaspoon shredded lemon peel and 1/4 teaspoon finally
> chopped garlic.
>
> I followed the directions exactly, and the meat came out very tender but
> we just didn't like the flavor of the accompanying sauce. I've checked
> for recipes on the web but most of them appear to be very similar to this
> one perhaps with a different wine or tomato paste instead of pureed
> tomatoes.
>
> Most of the recipes I've collected from all of you have been very
> successful. I don't think this one came from rfc, but was just one I
> found using Google. If you all agree that I made it properly then I'll
> just decide never to make Osso Bucco again and certainly won't order it in
> a restaurant.
>
> Thanks for your help!
>