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Osso bucco alla milanese

Yield: 6 Servings

Ingredients:

• 2 Whole veal shanks Flour
• 4 tb Butter
• 1 ts Salt
• 1/2 ts Pepper
• 1/2 c Celery; finely chopped
• 1/2 c Carrots; finely chopped
• 1 md Onion; finely chopped
• 1 Garlic clove; minced
• 1/2 c Mushrooms; minced
• 1/2 ts Sage crumbled
• 1/2 ts Rosemary
• 1 lg Ripe tomato; peeled seeded - and chopped
• 2 c White wine
• 1 Lemon; rind grated
• 2 tb Parsley; chopped
• 1 Anchovy (optional); mashed
• 6 Servings of cooked rice

Instructions:

Cut two veal shanks into 2-inch pieces. Roll shanks in flour and saute in butter over high heat until brown on all sides. Add salt pepper celery onion carrots mushrooms tomato sage and rosemary. Reduce heat cover and braise for 10 minutes. Add white wine. Cover and gently simmer for 2 hours. The liquid should barely cover the meat. Just before serving stir in the gremolada. This consists of the grated lemon rind parsley anchovy and garlic. Serve with cooked rice. Source: Bristol Farms Typos by: Karen Mintzias

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