Osso Bucco Alla Milanese

Ingredients

• Servings: 6
• 2 whole veal shanks
• to taste flour
• 4 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup celery, finely chopped
• 1/2 cup carrot, finely chopped
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup mushroom, minced
• 1/2 teaspoon sage, crumbled
• 1/2 teaspoon rosemary
• 1 large tomato, peeled, seeded and chopped (ripe)
• 2 cups wine
• 1 lemon, rind of, grated
• 2 tablespoons parsley, chopped
• 1 anchovy, mashed (optional)
• 6 cups rice, cooked (1 cup = 1 serving)

Recipe

• 1 cut two veal shanks into 2-inch pieces.
• 2 roll shanks in flour and saute in butter over high heat until brown on all sides.
• 3 add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary.
• 4 reduce heat, cover and braise for 10 minutes.
• 5 add wine. cover and gently simmer for 2 ho urs.
• 6 the liquid should barely cover the meat. just before serving, stir in the gremolada.
• 7 this consists of the grated lemon rind, parsley, anchovy, and garlic. serve with cooked rice.