OSSI BUCHI ALLA MILANESE

OSSI BUCHI ALLA MILANESE image

Yield 4 servings

Number Of Ingredients 10

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4 meaty veal shanks, 4 inches long and 2 inches thick
2 tablespoons butter
2 tablespoons flour
salt and pepper
1 cup dry white wine
1/2 cup hot beef stock
gremolata
1 tablespoon finely chopped fresh parsley
garlic clove, finely chopped
yellow peel of one lemon, finely chopped.or orange peel

Steps:

Heat the butter in a heavy enameled casserole. Roll the shanks in seasoned flour and brown them thoroughly, turning them several times. Stand the shanks upright, so that the marrow in the bones will not fall out as the shanks cook. Pour the wine over them and cook uncovered for about five minutes. Add the hot stock, cover the pan and cook for about one hour or until the meat is tender. Ten minutes before serving, combine the parsley, garlic, and lemon peel, and sprinkle the mixture over the bones. Cook 5 minutes longer. Check the sauce: if it is too thick, add a little more hot stock and butter, and blend well; if it is too thick, thicken it with about 1 tablespoon of butter and 1/2 tablespoon of flour kneded into a smooth paste. Risotta alla milanese is the traditional accompaniement.