Osso Bucco Alla Milanese

Title: OSSO BUCCO ALLA MILANESE

Categories: Meats, Italian

Yield: 6 servings

2 Whole veal shanks

Flour

4 tb Butter

1 ts Salt

1/2 ts Pepper

1/2 c Celery; finely chopped

1/2 c Carrots; finely chopped

1 md Onion; finely chopped

1 Garlic clove; minced

1/2 c Mushrooms; minced

1/2 ts Sage, crumbled

1/2 ts Rosemary

1 lg Ripe tomato; peeled, seeded

- and chopped 2 c White wine

1 Lemon; rind grated

2 tb Parsley; chopped

1 Anchovy ; mashed

6 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 --