Osso Bucco Alla Milanese

• 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 tomatoes, peeled, seeded and chopped (ripe)
• 2 cups white wine
• 1 lemon, rind of, grated
• 2 tablespoons parsley, chopped
• 1 anchovy, mashed (optional)
• 6 cups rice, cooked (1 cup = 1 serving)

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 white 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.

veal shanks, flour, butter, salt, pepper, celery, carrot, onion, clove garlic, mushroom, sage, rosemary, tomatoes, white wine, lemon, parsley, anchovy, rice

Taken from www.food.com/recipe/osso-bucco-alla-milanese-2574 (may not work)