 OSSO BUCO
Ingredients
2½ lbs Veal Shank
2 tablespoons olive oil
1 teaspoon salt
1 can (16oz) whole tomatoes, broken up
1 can (6 oz) tomato paste
8 oz. chicken stock
2 teaspoons dried oregano
¼ teaspoon ground red pepper
2 tablespoons garlic, finely minced
Directions
Brown Veal Shanks in oil in Dutch oven over medium heat. Remove shanks and season with salt; reserve. Pour off drippings. Add tomatoes, tomato paste, oregano, chicken stock, garlic and red pepper. Reduce heat and simmer 10 minutes. Add shanks to tomato sauce and continue cooking, covered 1½ hours or until meat is tender.
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