Ossa Bucco | Recipies from St Louis, MO Restaurants | St Louis Restaurants | St Louis Dining | St Lo
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Ingredients
- 4 veal shanks weighing about a half pound each
- 1/2 C dry sherry
- 1 1/4 C broth (unsalted bouillon will be fine)
- 2 medium onions, julienned
- 4 carrots or 1 pound baby carrots, sliced
- 4 stalks of celery, sliced
- 2 C tomato sauce
- flour
- 2 T olive oil
- 2 T unsalted butter
- to taste salt and pepper
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