osso buco (without the osso. or buco.).
Osso buco is Italian for “bone with a hole”. In short, the title of this recipe refers to the veal shank that it calls for. However, as I am the kind of cook to whom the thought of even looking for a veal shank has never occurred, my version uses pork loin instead. Which makes the recipe’s name rather obsolete, but hey! I stuck pretty well to the rest of the recipe, so it remains, for our purposes, Osso Buco. After sighing happy and contented sighs throughout the meal, John set his empty bowl down, looked at me and said, “you are going to blog about this recipe, right?” So here you go:
Osso Buco (without the osso or buco)
adapted from Better Homes and Gardens Cookbook, 12th ed.)
2-2 1/2 pounds pork loin, with fat trimmed, cut into 2-2 1/2-inch slices
2 tablespoons all-purpose flour
1/4 teaspoon lemon pepper
2 tablespoons olive oil
1 14 oz. can stewed tomatoes, diced
1 large onion, chopped
1 stalk celery, chopped
3 medium carrots, chopped
3/4 cup water
1/2 teaspoon instant beef bouillon
1/2 teaspoon dried Italian seasoning, crushed
1 clove garlic, minced
3 cups hot cooked rice
In a shallow dish stir together flour and lemon pepper. Dip meat slices into flour mixture, coating well on all sides. In a 4-quart Dutch oven brown meat in hot oil over medium-high heat. Add undrained tomatoes, onion, celery, carrot, water, beef bouillon, Italian seasoning, and garlic; stir to combine. Bring to a boil; reduce heat. Simmer, covered, 1 1/4 to 1 1/2 hours or until meat is tender, stirring occasionally.
Place hot cooked rice in a serving dish. Spoon vegetable and meat mixture over rice.
P.S. We still don’t have a computer, so I am posting this from John’s phone…sorry if it comes out looking weird!