Osso Buco Milanese

Total Time: 2 hrs 20 mins Preparation Time: 10 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 6
• 1/4 cup all-purpose flour (60ml)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 6 veal shanks, 1/2lb (250g)
• 1/3 cup olive oil (75ml)
• 3 tablespoons butter
• 1 (19 ounce) can italian plum tomatoes, drained and chopped coarsely
• 2 large carrots, peeled and sliced
• 1 large onion, diced
• 2 celery ribs, sliced
• 1 1/2 cups dry wine (375ml)
• 1 tablespoon garlic, chopped (15ml)
• 2 bay leaves, crushed
• 1 tablespoon dried marjoram (45ml)
• 1 tablespoon dried basil (45ml)
• 1 cup fresh parsley, chopped (250ml)
• 1 lemon, rind of, grated
• 1 1/2 cups chicken broth

Recipe

• 1 in a plastic bag, combine the flour, salt and pepper. add the veal shanks and coat them with the flour mixture.
• 2 heat oil in a large frying pan over medium-high heat and brown the veal on both sides.
• 3 remove the veal, and reduce the heat.
• 4 add butter, carrots, onion, celery, bay leaves, marjoram, basil, parsley, lemon rind and saute for 5 minutes.
• 5 add wine and continue cooking for 5 minutes more.
• 6 stir in tomatoes and broth.
• 7 place veal in a casserole with the sauce and bake, covered, at 325 degrees f for 2 hours.
• 8 note, if you have fresh basil or marjoram, you can use 3 tablespoons, finely chopped.