---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Ossobucco
  Categories: Beef, Veal
       Yield: 6 servings
  
       6 ea Veal Shanks                         2 ea Carrots, chopped
     1/2 c  All purpose flour                   1 ea Stalk celery, chopped
       4 tb Butter                              1 ea Clove of Garlic, chopped
     1/4 c  Olive oil                           1 c  White wine
       1 ds Salt                                1 c  Chicken and beef stock
       1 ds Ground Pepper                       2 ea Bay leaves
       1 ea Large Onion, chopped           
  
   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.
  
 -----

Plain Text Version of This Recipe for Printing or Saving