Fall Off The Bone Osso Buco

SERVES: 4

COOK TIME: 2 Hr 20 Min

Osso Buco is one of my all-time favorite dishes. Why? Because it's fall-off-the-bone succulent veal shanks in a mouth-wateringly flavorful sauce! Now, tell me, can you resist it?

What You'll Need

1/4 cup all-purpose flour
1/4 teaspoon black pepper
4 veal shanks (12 to 14 ounces each)
3 tablespoons vegetable oil
1 (10 ¾-ounce) can condensed onion soup
1 cup dry white wine
1/2 cup plus 2 tablespoons water, divided
2 tablespoons lemon juice
1 medium-sized tomato, chopped
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
3 tablespoons cornstarch
2 (14 ½-ounce) cans whole potatoes, drained
1 (14 ½-ounce) can diced carrots, drained

What to Do

In a shallow dish, combine the flour and pepper. Coat the shanks with the flour mixture.
In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side. Add the soup, wine, 1/2 cup water, the lemon juice, tomato, parsley, and garlic powder; reduce the heat to low, cover, and simmer for 2 hours, or until tender, stirring occasionally.
In a small bowl, combine the cornstarch and remaining 2 tablespoons water until smooth; stir into the pot until the liquid thickens.
Add the potatoes and carrots and simmer for 10 to 15 minutes, until heated through.