Title: Ossobucco
Categories: Veal Italian
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 | lg | 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 300øF 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.