I don't think I did this right. I wanted to post a note asking if anyone has a receipe for Osso Bussco? ( That might be spelled wrong). It is made with veal shanks and a red sauce. The receipe I have says to cook six hours.

Fran

By Karen55 on Tuesday, March 5, 2002 - 08:54 pm:

Wow, that sounds like a long time to cook something, especially for someone as culinarily challeneged as I am! Sorry Fran, can't help you, but hopefully someone else here can.

By Karen55 on Tuesday, March 5, 2002 - 09:15 pm:

What about these?

Osso Buco

This is a very tender veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.
Prep Time: approx. 20 Minutes.
Cook Time: approx. 2 Hours 30 Minutes.
Ready in: approx. 2 Hours 50 Minutes.
Makes 6 to 8 servings.
Printed from Allrecipes,
Submitted by Amy Augustyniak

1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon ground black pepper
2 pounds veal shank
3 tablespoons butter
3 tablespoons olive oil
1 cup chopped onion
1 cup thinly sliced carrots
1/2 cup chopped celery
2 cloves crushed garlic
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried basil
1 teaspoon dried thyme
3 sprigs of fresh parsley
1 bay leaf

Directions

1 In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.

2 Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.

3 Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

Osso Buco
1/4 cup olive oil
8 pieces veal shank
2 carrots
1/2 cube butter
2-3 stalks celery
2 medium onions
1 - 28 oz. can crushed tomatoes
4 cloves garlic
1-1/2 cups beef broth
1 cup dry white wine
1 small sprig rosemary (off stem)
1Tbsp. fresh minced basil
1 lemon rind, grated
Salt and pepper, to taste
3 Tbsp. chopped parsley

Roll veal shank lightly in flour seasoned with salt and pepper to taste. Brown in large dutch over in oil and butter. Remove meat and set aside.

In food processor chop finely the carrots, onions, celery and 2 cloves garlic. Lightly sauté vegetables in oil and remaining butter in dutch oven after removing meat. Then add tomatoes, beef broth, basil, white wine, and rosemary. Salt and pepper to taste.

Return veal to sauce, simmer on top of stove for 2 hours UNCOVERED, stirring occasionally. Mix together grated rind of lemon, parsley and 2 minced garlic cloves. Sprinkle on top of Osso Buco and serve with risotto or steamed rice.

By Fran on Wednesday, March 6, 2002 - 06:53 pm:

Thanks Karen55 for the Osso Buco receipe. Will try it as soon as I can. I have looked in receipe books and searched the internet and couldn't find a receipe that required less then 5 or 6 hours of cooking.

By Fran on Wednesday, March 6, 2002 - 06:58 pm:

I don't know if I should thank Barbara or Bea for the Easy As Pie Fudge. I thank you both. Today I bought the ingredients and intend to cook it tomorrow. It sounds real good. I can hardly wait to cook it.

By Fran on Wednesday, March 6, 2002 - 07:04 pm:

Thanks Jewlz for the dumpling receipe. I am cooking chicken and dumplings today. You didn't say how much flour and eggs. I used 1 cup flour to three eggs. I think that might be too many eggs but it was dry until I added the third egg.
Will be eating it tonight.