Osso Buco Alla Milanese
- 4 to 6 tablespoons olive oil
- 6 portions of veal shank (about 6 pounds total), see note
- 1/4 cup flour
- 1 cup finely chopped onions
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 1 large clove garlic, minced
- 1 1/2 cups dry white wine
- 1 1/2 cups peeled, seeded, chopped fresh tomatoes (canned Italian tomatoes, drained and chopped, may be substituted)
- 1 1/4 cups well-flavored veal, beef or chicken stock
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper
- Gremolata (recipe follows)
- Melt the oil in a heavy casserole large enough to hold the veal in a single layer.
- Dust shank pieces with flour and lightly brown on all sides over medium heat.
- You may find the browning easier if you do not put all the shanks in the pan at once.
- Do not allow them to become dark or blackened.
- Remove the shanks from the casserole and lower heat.
- Preheat oven to 350 degrees.
- To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften.
- Add garlic and saute a minute longer.
- Add wine and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved.
- Stir in the tomatoes, stock and thyme.
- Return the shanks to the casserole, basting with the sauce.
- Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork.
- Baste the shanks several times during baking.
- Remove shanks to a serving dish and keep warm.
- Taste sauce and season with salt and pepper if necessary.
- If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.
- Pour sauce over the shanks and top with a little of the gremolata.
- Pass the rest on the side.
olive oil, veal shank, flour, onions, carrots, celery, clove garlic, white wine, tomatoes, wellflavored veal, thyme, salt
Taken from cooking.nytimes.com/recipes/3242 (may not work)