osso buco alla milanese

Melt the oil in a heavy casserole large enough to hold the veal in a single layer. Dust shank pieces with flour and lightly brown on all sides over medium heat. You may find the browning easier if you do not put all the shanks in the pan at once. Do not allow them to become dark or blackened. Remove the shanks from the casserole and lower heat.

Preheat oven to 350 degrees.

To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften. Add garlic and saute a minute longer. Add wine and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved. Stir in the tomatoes, stock and thyme.

Return the shanks to the casserole, basting with the sauce. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork, Baste the shanks several times during baking.

Remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.

Pour sauce over the shanks and top with a little of the gremolata. Pass the rest on the side.

NOTES : Note: For osso buco, have the butcher saw the veal into two-and-a-half to three-inch lengths so they average about a pound apiece.

They should have a thin, transparent "skin" wrapping the meat. Do not emove this membrane because it holds the shanks together. If it has been removed, the meat should be tied with a string. "Among the hearty stew-like preparations ..., the Italian osso buco ranks as a classic.. Osso buco means "bone with a hole." The shank bone is hollow, filled with delectable marrow. It is traditional to serve long, slender marrow spoons with this dish to facilitate removing the marrow and enjoying it (cocktail forks are adequate substitutes. Gremolata, a garnish of minced lemon peel, garlic and parsley, is another requirement. Although risotto ... is generally served separately as a first course in Italy, with osso buco it becomes the exception, accompanying the main course meat on the same plate. It is essential to use imported Italian rice..." Posted to TNT - Prodigy's Recipe Exchange Newsletter 09 Jan 97 Recipe by: From the New York Times, Oct.

, 1985 From: Lou Parris Date: Thu, 09 Jan 1997 21:43:52 -0600