Osso Buco With Orange and Rosemary

• 4 veal shanks
• Flour for dredging
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons orange peel, cut in julienne
• 4 carrots, sliced
• 10 cippollini onions, peeled (or one medium onion sliced)
• 1/2 teaspoon ground coriander
• 2 teaspoons fresh rosemary leaves (or 1 teaspoon dried)
• 1 cup dry white wine
• 1 cup canned Italian plum tomatoes, chopped
• 2 cups strong veal or chicken stock, preferably home made
• Coarse salt and freshly ground pepper to taste

1. Wipe veal shanks dry with paper towels and dredge lightly in flour.
2. Heat olive oil in heavy skillet large enough to hold shanks in one layer.
3. Brown on all sides and remove them.
4. Add garlic, orange peel, carrots, onions, coriander and rosemary to skillet.
5. Saute, stirring frequently, until lightly browned.
6. Deglaze with wine.
7. Return the shanks to the pan with tomatoes and chicken stock.
8. Season with salt and pepper, then cover and simmer gently for an hour to an hour and a half.
9. Serve with the risotta Milanese.

veal shanks, flour, olive oil, garlic, orange peel, carrots, onions, ground coriander, rosemary, white wine, italian plum tomatoes, veal, salt

Taken from cooking.nytimes.com/recipes/5524 (may not work)