Osso bucco alla milanese

Yield: 6 servings

Measure Ingredient
2 \N Whole veal shanks
\N \N Flour
4 tablespoons Butter
1 teaspoon Salt
½ teaspoon Pepper
½ cup Celery; finely chopped
½ cup Carrots; finely chopped
1 medium Onion; finely chopped
1 \N Garlic clove; minced
½ cup Mushrooms; minced
½ teaspoon Sage, crumbled
½ teaspoon Rosemary
1 large Ripe tomato; peeled, seeded and chopped
2 cups White wine
1 \N Lemon; rind grated
2 tablespoons Parsley; chopped
1 \N Anchovy (optional); mashed
6 \N Servings of cooked rice

Cut two veal shanks into 2-inch pieces. Roll shanks in flour and saute in butter over high heat until brown on all sides. Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary. Reduce heat, cover and braise for 10 minutes. Add white wine. Cover and gently simmer for 2 hours. The liquid should barely cover the meat. Just before serving, stir in the gremolada. This consists of the grated lemon rind, parsley, anchovy, and garlic.

Serve with cooked rice.

Source: Bristol Farms Typos by: Karen Mintzias

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