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Osso buco with star anise

Preparation

15 minutes

Cooking

60 minutes

Servings

4

Osso buco with star anise
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Ingredients

8 slices veal shank, each 2 1/2 cm (1 in.) thick
30 ml (2 tbsp.) olive oil
15 ml (1 tbsp.) butter
1 large onion, chopped
3 carrots, thinly sliced
3 celery sticks, diced
3 cloves garlic, chopped
375 ml (1 1/2 cups) beef bouillon
1 796-mL (28 oz.) can diced tomatoes
250 ml (1 cup) Sicilian red wine
15 ml (1 tbsp.) fresh oregano, chopped
2 star anise
Salt and freshly ground pepper to taste

Directions

  1. In a saucepan, brown the veal slices on high in the oil and butter.
  2. Remove veal from pan and set aside.
  3. Reduce heat to medium and sweat the onion, carrots and celery for three to five minutes.
  4. Add the garlic and cook for one minute.
  5. Stir in the bouillon, tomatoes and wine and bring to a simmer.
  6. Add the oregano and star anise.
  7. Return the meat slices to the saucepan.
  8. Simmer on low until the meat is tender, about 45 minutes to one hour. Season to taste.

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