Osso Buco

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 tablespoons extra virgin olive oil (EVOO), divided

4-6 pieces veal osso bucco shanks (1 per adult portion), tied with kitchen string

Salt and pepper

1 large carrot, peeled and chopped

2-3 small ribs celery and leafy tops, chopped

1 onion, chopped

1/2 teaspoon fennel seed

5 cloves garlic, finely chopped, divided

2 large fresh bay leaves

2 tablespoons fresh thyme (5-6 sprigs), chopped

2 tablespoons fresh rosemary (a couple of springs), finely chopped

2 tablespoons tomato paste

2 tablespoons flour

1 cup dry white wine

2 cups chicken stock

1 pinch saffron threads

1 can diced tomatoes (15 ounces), in juice

Zest and juice of 1 orange, divided

A couple pinches of red pepper flakes

Zest of 1 lemon

1/4 cup flat leaf parsley leaves, finely chopped

1/4 cup toasted pistachio nuts or pine nuts, finely chopped or processed into crumbs

Crusty bread, for mopping

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