💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › italian › osso-buc… captured on 2022-06-11 at 23:48:59.
-=-=-=-=-=-=-
---------- Recipe via Meal-Master (tm) v8.03
Title: OSSO BUCCO ALLA MILANESE
Categories: Meats, Italian
Yield: 6 servings
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
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
-----