Osso Bucco Milanese Recipe (Italian Veal)



"Try the veal. Its the best in the city" Sollozzo to Captain McCluskey


Ingredients:


Gremolata:

1 tablespoon grated lemon zest

2 cloves garlic, minced

2 tablespoons chopped fresh flat-leaf parsley



Osso Bucco:

1 cup onion, finely chopped

2/3 cup carrot, finely chopped

2/3 cup celery, finely chopped

4 tablespoons butter

3 cloves garlic, minced

2 strips lemon peel (no pith)

1/3 cup olive oil

8 (1 1/2-inch-thick) veal hind shanks, each tied lightly around center

Flour, spread on a plate

1 cup dry white wine

1 cup[ beef broth

1/2 cup water

1 1/2 cups canned Italian plum tomatoes (chopped) with juice

1/2 teaspoon fresh thyme

2 bay leaves

Salt

Freshly ground black pepper

Directions:


For Gramolata:

Combine all ingredients in a small bowl. Sprinkle mixture over shanks while they are still cooking, but done, so that Gremolata cooks with the veal no longer than 2 minutes.



For Osso Bucco:

1. Preheat oven to 350 degrees. Prepare Gremolata; set aside.

2. In a heavy pot (cast-iron preferred), large enough to accommodate all shanks in a single layer, add onion, carrot, celery and butter; turn on heat to medium; cook 6-7 minutes. Add garlic and lemon peel; cook 3 minutes until vegetables are softened. Remove pan from heat.

3. Place olive oil in a skillet over medium-high heat. Dredge shanks in flour; shake off excess. When oil is hot brown shanks deeply all over. Remove shanks with a slotted spoon; stand side by side over vegetables in pot.

4. Tip skillet and remove all but a little oil. Add wine, reduce over simmering heat, scraping up browned bits from bottom of pan. Pour skillet juices over veal in pot.

5. Put broth in skillet, bring to a simmer, and add to pot. Add chopped tomatoes and juices, thyme, bay leaves, salt and pepper. Broth should be two-thirds of the way up to the top of the shanks. If not, add more broth. Bring to a simmer, cover tightly, and place in lower third of oven. Cook for about 2 hours, or until meat feels tender when prodded with a fork, and a dense creamy sauce has formed. Turn and baste every 20 minutes. If liquid in pot becomes insufficient, add 2 tablespoons water at a time, as needed.

6. When shanks are done, add Gremolata; cook for 2 more minutes.

7. Transfer shanks to a platter and carefully remove trussing strings without letting shanks come apart. Pour sauce over; serve at once. If pot juices are too thin and watery, boil down excess liquid.


Yield: 6-8 servings