Ossobucco

---------- Recipe via Meal-Master (tm) v8.04

Title: OSSOBUCCO
Categories: Meats
Yield: 6 servings

6 Veal Shanks
1/2 c All purpose flour
4 tb Butter
1/4 c Olive oil
1 ds Salt
1 ds Ground Pepper
1 Large Onion, chopped
2 Carrots, chopped
1 Stalk celery, chopped
1 Clove of Garlic, chopped
1 c White wine
1 c Chicken and beef stock
2 Bay leaves

Dredge veal shanks in flour and saute in a mixture of
butter and oil in large, heavy frying pan. Season with
salt and pepper and transfer to three-quart casserole.
Use pan drippings and frying pan, saute onion,
carrots, celery and garlic for about six minutes or
until softened but not browned. Add wine and boil
until it almost evaporates. Add stock and simmer for
five minutes. Season with salt and pepper and pour
mixture evenly over meat in casserole. Add bay leaves,
one at each side of the casserole. Cover and bake on
middle rack of oven pre-heated to 300 degrees for 1
1/2 hours. Five minutes before end of baking time, add
Gremolata topping. Gremolata Topping
Combine in a cup three tablespoons chopped fresh
parsley, one tablespoon grated lemon rind, one
tablespoon grated orange rind, and one teaspoon
chopped garlic. Wanda Calcagni says the tradition in
her region of Emilia Romagna in north-east Italy is to
accompany this veal dish with short-grain rice that's
fried in butter and olive oil and simmered in meat
stock. Sometimes she serves it with fettucine with
butter and Parmesan cheese. From The Gazette, 91/01/30.

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