OSSO BUCO MILANESE

Osso Buco Milanese image

Provided by lazyme

Categories Veal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 19

Previous Next

1/4 cup flour
salt and pepper
6 pieces veal shanks, 1/2-pound each
1/3 cup olive oil
3 tablespoons butter
2 large carrots, peeled and sliced
1 large onion, diced
2 stalks celery, sliced
1 tablespoon garlic, chopped
2 bay leaves, crushed
3 tablespoons fresh marjoram or 1 tablespoon dried marjoram
1 cup fresh parsley, chopped
1 lemon, rind of, grated
1 1/2 cups dry white wine
1 (19 ounce) can Italian plum tomatoes, drained, coarsely chopped
1 1/2 cups chicken broth
4 teaspoons fresh parsley, chopped
2 teaspoons lemon zest
1 garlic clove, finely chopped

Steps:

Combine flour, salt and pepper in a plastic bag.
Add veal shanks and coat with flour mixture.
Heat oil in a large skillet and brown veal on both sides.
Remove veal from skillet, reduce heat and add butter, carrots, onion, celery, garlic, bay leaves, marjoram, basil, parsley and lemon rind.
Saute for 5 minutes.
Add wine and continue cooking for 5 minute more.
Stir in tomatoes and broth.
Place veal in a casserole with the sauce and bake, covered, at 325 for 2 hours.
Garnish with gremolata.