Osso Buco Alla Milanese

Recipe Ingredients

4 tablespoons	60ml	Olive oil
6		Portions of veal shank - (about 6 pounds
		Total) see note
1/4 cup	15g / 0.5oz	Flour
1 cup	62g / 2.2oz	Onion - finely chopped
1/2 cup	55g / 1.9oz	Carrots - finely chopped
1/2 cup	55g / 1.9oz	Celery - chopped
1		Garlic - minced
1 1/2 cups	355ml	Dry white wine
1 1/2 cups	93g / 3.3oz	Tomatoes - peeled, seeded
		Chopped
		(canned tomatoes - drained and chopped
		May substitute)
1 1/4 cups	296ml	Stock - (veal, beef, or chicken
1/2 teaspoon	2.5ml	Dried thyme
		Salt and freshly ground black pepper
		Gremolata - (see recipe)

Recipe Instructions

1 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.

2. Preheat oven to 350F.

3. To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften. Add garlic and sauteea 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.

4. 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.

5. 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.

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

Source:
From the New York Times, Oct. 27, 1985

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