TRACY'S TREASURED RECIPES
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    Veal Shoulder Chops, Osso Buco Style
    tracys treasured recipes
    • 1 tablespoon(s) olive oil
    • 4 pound(s) bone-in veal shoulder chops
    • Salt and pepper
    • 4 medium carrots, chopped
    • 3 medium stalks celery, thinly sliced
    • 2 medium onions, chopped
    • 4 clove(s) garlic, finely chopped
    • 1 can(s) (14 1/2 ounces) whole tomatoes in juice
    • 1 cup(s) dry white wine
    • 1 can(s) (14 to 14 1/2 ounces) chicken broth
    • 1  bay leaf
    • 1 package(s) (10 ounces) frozen peas, thawed
    • 1/2 teaspoon(s) grated fresh lemon peel plus additional for garnish
    tracy's treasured recipe
    1. Preheat oven to 350 degrees. In wide-bottom 6-quart Dutch oven, heat oil on medium-high until very hot. Sprinkle veal chops with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Add veal chops to Dutch oven in 3 batches, and cook 8 to 9 minutes per batch or until veal is browned on both sides, turning over once. Transfer veal to plate once it is browned.
    2. After all veal is browned, add carrots, celery, onions, and garlic to Dutch oven, and cook on medium 12 minutes or until vegetables are lightly browned and tender, stirring occasionally.
    3. Return veal, and any juices from plate, to Dutch oven. Stir in tomatoes with their juice, wine, broth, and bay leaf. Heat mixture to boiling on high, stirring and breaking up tomatoes with side of spoon.
    4. Cover Dutch oven and place in oven. Bake 1 hour and 15 minutes or until veal is very tender when pierced with fork. Transfer veal to platter. Skim off fat from liquid in Dutch oven.
    5. Place Dutch oven on burner on top of range, and cook sauce on medium-high about 10 minutes or until slightly thickened, stirring occasionally. Add peas and 1/2 teaspoon lemon peel; cook 2 minutes.
    6. To serve, discard bay leaf. Transfer veal to dinner plates. Spoon sauce over veal; sprinkle with additional lemon peel for garnish. Makes about 11 cups.

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