Osso Buco Alla Milanese

By Bins

A classic dish that pairs well with Barbera D'Alba. Can be made with Veal Shanks or Lamb Shanks. Scrumptious!

Ingredients

• • 4 slices 1 1/2-inch-thick meaty veal shank
• • Salt and freshly ground pepper
• • 3 tablespoons all-purpose flour
• • 2 tablespoons unsalted butter
• • 1 tablespoon olive oil
• • 1 small onion, finely chopped
• • 1 small, tender celery rib, finely chopped
• • 1 carrot, finely chopped
• • 1 cup dry white wine
• • 1/2 cup fresh or canned tomatoes, peeled, seeded and chopped
• • 1 cup chicken or meat broth
• • 1 garlic clove, finely chopped
• • 2 anchovy fillets, finely chopped
• • 2 tablespoons fresh flat-leaf parsley, minced
• • 1 teaspoon freshly grated lemon zest

Preparation

Step 1

1. Season the veal all over with the salt and pepper. Dredge the veal in the flour, shaking off the excess.

2. In a Dutch oven, melt the butter with the oil over medium heat. Add the meat and brown on all sides. Scatter the onion, celery and carrot around the meat, and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

3. Add the wine, and cook, scraping the bottom of the pan with a wooden spoon. Stir in the tomatoes and broth, and bring to a simmer. Partially cover the pan. Simmer on the stove until the veal is tender and comes away from the bone, 1 1/2 to 2 hours, basting the meat occasionally with the sauce. If there is too much liquid, remove the cover and allow some to evaporate.

About 5 minutes before serving, chop together the garlic, anchovies, parsley and zest. (Either the garlic or the anchovies may be left out according to personal preference.) Stir the mixture into the sauce, and baste the meat one last time. Serve immediately. Serves 4.