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Mains

Osso buco alla Milanese

Osso buco alla Milanese
Los Angeles Times

What do you think the odds are that my wife, Lucy, and I would attend three dinner parties given by three different hosts -- none of whom knew us or each other -- in three different parts of the Los ... Read more

Total time: 35 minutes, plus 2 hours braising | Serves 6

Gremolata

  • 1 1/2 teaspoons grated lemon rind
  • 2 tablespoons chopped parsley
  • 1 anchovy, mashed
  • 1/2 teaspoon minced garlic

Step 1Combine the lemon rind, parsley, anchovy and garlic in a small bowl and set aside.

Osso buco

  • 1/4 cup flour
  • 6 (3-inch-thick) pieces veal shank or shinbones with marrow
  • 1/4 cup ( 1/2 stick) butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup finely chopped celery
  • 1 1/2 cups finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped mushrooms
  • 1 cup chopped seeded tomatoes
  • 1/2 teaspoon crumbled dried sage
  • 1/2 teaspoon rosemary leaves
  • 2 cups white wine
  • Gremolata

Step 1Heat the oven to 350 degrees. Place the flour on a plate and dredge the veal shanks, covering all sides.

Step 2Melt the butter in a large heavy Dutch oven over medium-high heat. Add the veal and brown on all sides. Turn the bones on their sides to hold the marrow in.

Step 3Add the salt, pepper, celery, onion, carrot, mushrooms, tomatoes, sage and rosemary to the pot, surrounding the meat. Reduce the heat to low, cover and cook for 10 minutes.

Step 4Add the wine. Replace the lid on the pot and put it in the oven. Cook for 2 hours until the meat is very tender. The liquid will barely cover the bones.

Step 5Just before serving, stir in the gremolata.

Note: Adapted from "A Treasury of Great Recipes" (1965) by Mary and Vincent Price.

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