Traditional Osso Buco
pounds veal shanks, cut into short lengths
cup all-purpose flour
cloves garlic, crushed
large onion, chopped
large carrot, chopped
cup dry white wine
cup beef stock
(14.5 ounce) can diced tomatoes
salt and pepper
Traditional accompaniment to the Milanese braised veal shank dish ossobuco alla milanese
cup chopped fresh flat leaf parsley
clove garlic, minced
teaspoons grated lemon zest
Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
Coverdale. “Traditional Osso Buco Recipe.” Allrecipes, Allrecipes, 20 Oct. 2008, www.allrecipes.com/recipe/87389/traditional-osso-buco/.