Shelly's Recipe

OSSO BUCO ALLA MILANESE

Category: Beef

1/2 cup flour
Salt and pepper
4 veal shanks
2 tbsp olive oil
2 tbsp butter
2 cups diced onion
1 cup diced carrots
1 cup diced celery
3/4 cup white wine
1 can (28oz) diced tomatoes
2 1/2 cups beef stock
Salt and pepper to taste

Gremolata:
2 tsp minced garlic
2 tbsp lemon rind curls
5 tbsp chopped fresh cilantro

Mix flour, salt and pepper. Coat veal shanks. Heat 2 tbsp oil in skillet and brown veal shanks on both sides (7-10 minutes per side). Remove from pan and set aside.

Heat 2 tbsp butter in same pan and cook diced vegetables until tender (10-15 minutes).

In a large covered casserole dish (I use a roasting pan) spread vegetables, place veal shanks on top. Add wine and tomatoes and beef stock. Cover and place in a preheated 350F over for 1.5 hours. If you are making this ahead like I did, add 30 minutes to the cooking time since it won't already be hot when your oven comes on. Mix gremolata and sprinkle on top of the shanks for the last 5 minutes of cooking. Serves 4