Osso Buco Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

6 to 8 cloves garlic, crushed

4 tablespoons extra virgin olive oil, 4 turns of the pan

4 cloves garlic, crushed

Salt and pepper

1 large onion, chopped

2 cups white wine

1 lemon, rind cut into pieces

1 (28-ounce) can chunky style crushed tomatoes

1 lemon, juiced

1/2 teaspoon allspice

2 cups chicken stock

1 cup flat leaf parsley leaves, 3 handfuls

2 lemons, zested

Extra-virgin olive oil, for drizzling

10 meaty veal shanks, 2 to 3 inches thick

1/2 to 2/3 cup all-purpose flour

3 sprigs fresh rosemary, stripped and finely chopped, about 2 tablespoons

Garlic Lemon Potatoes, recipe follows

1/4 to 1/2 cup half-and-half or more, if needed

2 large carrots, peeled and cut into a fine dice

3 1/2 pounds white skinned medium potatoes, peeled and cut into chunks

2 bulbs garlic

4 tablespoons unsalted butter

2 (14-ounce) cans, cannelloni beans, drained

4 ribs celery, chopped

1/2 cup chicken stock

6 tablespoons butter, divided

6 anchovy fillets in oil, drained

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