willow park

Community Blog

Veal Osso Bucca in Citrus Sauce with Noodles by Peggy Perry

Veal Osso Bucca in Citrus Sauce with Noodles by Peggy Perry

Serves 4

Ingredients:

  • 4 veal shanks - 10 ounces each
  • 2 Tb olive oil
  • 1 orange
  • 1 grapefruit
  • 1 lemon
  • 2 cloves of garlic chopped
  • 1/2 red onion chopped
  • 1 carrot chopped
  • 1 celery rib chopped
  • 1/2 bunch of Italian parsley
  • 1 bottle dry white wine
  • 2 cups chicken broth
  • 1 28 ounce good quality canned tomatoes

Directions:

  1. Sautéed veal on both sides until brown. Salt & pepper as desired.
  2. Remove from the pan and add the vegetables and half the parsley. Sautéed until soft.
  3. While the vegetables cook, zest all the fruit and squeeze the juice into a bowl.
  4. Add white wine to vegetables and reduce by half. Chop the canned tomatoes and add to the pan without adding the juice.
  5. Add in Citrus zest and juice and chicken broth and half of the parsley. Return the veal to the pan and cook for 2 hours. The meat should almost fall of the bone.
  6. Cook a wide egg noodle or fettuccine and spoon the Osso Bucca sauce over the noodles. Place a shank on top and sprinkle with the remaining parsley.

Peggy's Favourite wine paring with this recipe is Viberti Barbera.