---------- Recipe via Meal-Master (tm) v8.02
       Title: Osso Buco
  Categories: Veal, Entree, Italian
       Yield: 4 servings
       8 ea Lg Veal shanks, patted dry a
       1 x  Flour
       3 T  Olive oil
   1 1/2 c  Onion, finely chopped
     3/4 c  Celery, finely chopped
       4 c  Beef broth
       1 x  Bouquet garni
       1 ea -
     1/2 c  Fresh parlsey, minced
       1 T  Garlic, minced
       1 ea Salt, pepper to taste
       7 T  Unsalted butter
   1 1/2 c  Dry white wine
     3/4 c  Carrots, finely chopped
       1 t  Garlic, minced
   1 1/2 c  Plum tomatoes, chopped
     1/2 t  Salt
       1 x  Gremolata:
       2 T  Lemon zest
   Season the veal shanks with salt and pepper and dredge in the flour,
   shaking off excess.  In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil
   over mod-high heat.  Brown the veal shanks, adding additional butter and
   oil if necessary.  Transfer the shanks as they are browned to a platter.
   Add wine to the skillet, boil the mixture, deglazing the pan, until the
   liquid is reduced to about a half cup. Reserve in a small bowl. In a
   flameproof casserole just large enough to hold the veal shanks in one
   layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp
   butter over mod-low heat, stirring occasionally, until the veggies are
   softened.  Add the shanks and any accumulated juices to the casserole. Add
   the wine mixture, and enough broth to almost cover the shanks. Spread the
   tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4
   fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste. Bring the
   liquid to a simmer over moderately high heat. Braise the mixture, covered,
   in the middle of a preheated 325f oven for 2 hours, or until the veal is
   tender.  Transfer the veal to an ovenproof serving dish with a slotted
   spoon.  Discard the strings and keep the shanks warm. Strain pan juices
   into a saucepan, pressing hard on the solids. Skim off the fat. Boil for
   about 15 minutes or until reduced to about 3 cups. Baste the shanks in some
   of the reduced juices, and bake them, basting 3-4 more times, for 10
   minutes or until the shanks are glazed. In a bowl, stir together the
   parsley, zest, and garlic. Sprinkle the shanks with the gremolata and pour
   some juice around and over them. Serve the remaining juices alongside in a
   boat. a 1974 Gourmet Mag. favorite