Zuppa Osso Buco

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 pound ground veal

1 large egg, beaten

1/3 cup Italian breadcrumbs (a couple of handfuls)

1/4 cup grated Parmigiano Reggiano or Romano cheese (a generous handful)

1/4-1/2 teaspoon freshly grated nutmeg (eyeball it)

Coarse salt and black pepper

2 tablespoons extra virgin olive oil (EVOO)

2 carrots, peeled

2 ribs celery and their greens

1 medium yellow onion, peeled and halved

Coarse salt and pepper

1 fresh or dried bay leaf

1/2 cup white wine

1 can white beans or cannellini (14 ounces), drained

1 can diced tomatoes in puree or coarsely ground tomatoes (15 ounces)

3 cups chicken stock

2 cups beef stock, available in 1 cup small boxes on soup aisle

1 cup egg pasta, broken egg fettuccini or medium egg noodles

2 cloves garlic, cracked away from skins

1 tin flat fillet anchovies (2 ounces), drained

A handful of flat leaf parsley (about 1/4 cup), loosely packed

1 lemon, zested

Crusty bread, to pass at table

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