Osso Bucco

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 6 veal shanks
• 1/2 cup all-purpose flour
• 4 tablespoons butter
• 1/4 cup olive oil
• 1 dash salt
• 1 dash pepper, ground
• 1 large onion, chopped
• 2 carrots, chopped
• 1 stalk celery, chopped
• 1 garlic clove, chopped
• 1 cup wine
• 1 cup chicken stock (or combination) or 1 cup beef stock (or combination)
• 2 bay leaves

Recipe

• 1 dredge veal shanks in flour and saute in a mixture of butter and oil in large, heavy frying pan.
• 2 season with salt and pepper and transfer to three-quart casserole.
• 3 use pan drippings and frying pan, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned.
• 4 add wine and boil until it almost evaporates.
• 5 add stock and simmer for five minutes.
• 6 season with salt and pepper and pour mixture evenly over meat in casserole.
• 7 add bay leaves, one at each side of the casserole.
• 8 cover and bake on middle rack of oven pre-heated to 300 degrees for 1 1/2 hours.
• 9 five minutes before end of baking time, add gremolata topping.
• 10 gremolata topping.
• 11 combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic.
• 12 wanda calcagni says the tradition in her region of emilia romagna in north-east italy is to accompany this veal dish with short-grain rice that's fried in butter and olive oil and simmered in meat stock.