To serve 6 TO 8

 

4 tablespoons butter

1-1/2 cups finely chopped onions

1/2 cut finely chopped celery

1/2 cup finely chopped carrots

1 teaspoon finely chopped garlic

6 to 7 pounds veal shank or shin, sawed -not choppped- into 8 pieces,

each 2-1/2 inches long, and tied with string around their circumference.

Salt

Freshly ground black pepper

Flour

1/2 cup olive oil

1 cut dry white wine

3/4 cup beef or chicken stock, fresh or canned

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

3 cups drained canned whole tomatoes, coarsely chopped

6 parsley springs

2 bay leaves

 

GREMOLATA

1teaspoon grated lemon peel

1 teaspoon finely chopped garlic

3 tablespoons finely chopped parsley

 

    PREPARING DIRECTIONS:

 

    Choose a heavy shallow casserole or Dutch oven that has a tight cover and is just large enough to snugly hold the pieces of veal standing up in 1 layer.  Melt the butter in the casserole over moderate heat and when the foan subsides, add the chopped onions carrots, celery and garlic. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are lightly colored. Remove the casserole from the heat.

    Season the pieces of veal with salt and pepper, then roll them in flour and shake off the excess.  In a heavy 10 to 12 inch skilled, heat 6 tablespoons of olive oil until a haze form saver it.  Brown the veal in the oil over moderately light heat, 4 or 5 pieces at a time, adding more oil as needed.  Transfer the browned pieces to the casserole and stand them side by side on top of the vegetables.

 

    Preheat the oven to 350 degrees.  Now discard almost all of the fat from the skillet, leaving just a film on the bottom.  Pour in the wine and boil it briskly over high heat until it is reduced to about 1/2 cup.  Scrape in any browned bits clinging to the pan.  Now stir in the stock, basil, thyme, tomatoes, parley sprigs and bay leaves and bring to a boil, then pour it all over the veal.  The liquid should come halfway up to the side of the veal; if it does not, add more stock.  Bring the casserole to a boil on top of the stove.  Cover and bake in the lower third of the oven basting occasionally and regulating the oven heat to keep the casserole simmering gently.  In about 1 hour and 15 minutes the veal should be tender: test it by piercing the meat with the tip of a sharp knife.  To serve, arrange the pieces of veal on a heated platter and spoon the sauce and vegetables from the casserole around them. Sprinkle the top with gremolata- a piquant garnish made by mixing the grated lemon rind and chopped garlic and parsley together.  Osso Buco is traditionally served with risotto alla milanese (below) or plain buttered pasta.

    

Risotto Alla Milanese -    BRAISED RICE WITH SAFFRON

 

Bring the chicken stock to a simmer in a 2 - to 3 quart saucepan and keep it barely simmering over low heat. In a heavy 3 quart flameproof casserole, melt 4 tablespoons of butter over moderate heat.  Cook the onions in the butter, stirring frequently, for 7 to 8 minutes.  Do not let them brown. Stir in the optional marrow, then add the rice and cook, stirring, for 1 or 2 minutes or until the grains listen with butter and are somewhat apague. Pour in the wine and boil it until it is almost completely absorbed.  Then add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absorbed.  Add 2 more cups of stock and cook, stirring occasionally.   Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes.  Then pour it over the rice.  Cook until the stock is completely absorbed.

    By now the rice should be tender. If it is still firm, add the remaining stock - 1/2 cup at a time - and continue cooking and stirring until the rice is soft.  Stir in 4 tablespoons of soft butter and the grated cheese with a fork, taking care not to mash the rice,  Serve at once while the rice is creamy and piping hot.

 

Enjoy!

 

Here is a great place to share your favorite Italian Recipe.  Email us at recipe@casamassima.net, and we will publish here for free and give you the credit.  Make your favorite Italian dish famous! 

Click here to go back to main recipe page