Osso bucco alla Milanese

Total time: 35 minutes,
plus 2 hours braising
Servings: 6
Note: Adapted from "A Treasury of Great
Recipes" (1965) by Mary and Vincent Price

Gremolata

1/2 tsp grated lemon rind
2 tbs chopped parsley
1 anchovy, mashed
1/2 tsp minced garlic

Combine the lemon rind, parsley, anchovy
and garlic in a small bowl and set aside.

Osso bucco

1/4 cup flour
6 (3-inch-thick) pieces veal shank or<
shinbones with marrow
1/4 cup ( 1/2 stick) butter
1 tsp salt
1/2 tsp pepper
1/2 cup finely chopped celery
1 and 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped mushrooms
1 cup chopped seeded tomatoes
1/2 tsp crumbled dried sage
1/2 tsp rosemary leaves
2 cups white wine

Gremolata

Heat the oven to 350 degrees.
Place the flour on a plate and
dredge the veal shanks, covering all
sides.

Melt the butter in a large heavy Dutch
oven over medium-high heat. Add the veal
and brown on all sides. Turn the bones
on their sides to hold the marrow in.

Add the salt, pepper, celery, onion,
carrot, mushrooms, tomatoes, sage and
rosemary to the pot, surrounding the
meat. Reduce the heat to low, cover
and cook for 10 minutes.

Add the wine. Replace the lid on the
pot and put it in the oven. Cook for
2 hours until the meat is very tender.
The liquid will barely cover the bones.

Just before serving, stir in the gremolata.


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