Osso Buco Milanese

Recipe Ingredients

1/2 cup	31g / 1.1oz	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Veal shank with bone cut 3" thick
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Butter
1		Onion - chopped
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	55g / 1.9oz	Chopped carrots
4		Garlic cloves - coarsely chopped
2		Bay leaves
3 tablespoons	45ml	Finely-chopped fresh Italian parsley
1 cup	237ml	Dry Marsala
2 cups	474ml	Veal or chicken stock
2		Tomatoes - peeled, seeded,
		And chopped
		Saffron Risotto - (see recipe)
		Gremolata
		Grated rind of 1 lemon
		Grated rind of 1 orange
2		Garlic cloves - minced
2 tablespoons	30ml	Fresh Italian parsley - chopped

Recipe Instructions

In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.

Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.

For Gremolata: Combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1A23) - from the TV FOOD NETWORK

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