Osso Buco Alla Milanese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds veal shank, 8 pcs -- 2 inches thick
1/2 cup flour
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium onion -- diced
1 cup carrot -- diced
1 cup celery -- diced
2 tablespoons garlic -- diced
1/2 teaspoon marjoram
2 teaspoons lemon rind -- grated
2 cups dry white wine
2 cups hot broth-chicken and beef combined
2 16 ounce cans diced canned tomatoes
1 teaspoon orange rind
1/2 cup parsley -- finely chopped
2 tablespoons sweet butter

Salt and pepper veal shanks then dredge in flour. Heat olive oil in large casserole and brown both sides. Reserve


Add onion, carrots, celery, 1/2 garlic, 1/2 lemon rind and marjoram. Cook over low heat until soft. Add white wine and cook until almost evaporated.

Add 1/2 broth and tomatoes, and veal shanks. Cover and cook until tender, at least 1 1/2 hours. If sauce evaporates too quickly, add small amounts of broth.

When shanks are tender, add remaining garlic, lemon and orange rind, parsley and sweet butter. Stir and cook two minutes.

Serve with rice or orzo.