2
pounds veal shanks, cut into short lengths
1/4
cup all-purpose flour
1/4
cup Butter
2
cloves garlic, crushed
1
large onion, chopped
1
large carrot, chopped
2/3
cup dry white wine
2/3
cup beef stock
1
(14.5 ounce) can diced tomatoes
to taste
salt and pepper
Gremolata:
Traditional accompaniment to the Milanese braised veal shank dish ossobuco alla milanese
1/2
cup chopped fresh flat leaf parsley
1
clove garlic, minced
2
teaspoons grated lemon zest
Step 1
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.
Step 2
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.
Step 3
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/.
