Osso Buco

from the Time-Life Italian Cookbook
via Anne Halsted

serves 8

4 tablespoons butter
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped carrots
1/2 cup finely chopped celery
1 teaspoon finely chopped garlic
6 to 7 pounds veal shank, sawed into 8 pieces, each 2 1/2 inches long
salt
freshly ground black pepper
flour
1/2 cup olive oil
1 cup dry white wine
3/4 cup beef or chicken stock
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:
1 tablespoon grated lemon peel
1 teaspoon finely chopped garlic
3 tablespoons finely chopped parsley

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 foam 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 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 skillet, heat 6 tablespoons of olive oil until a haze forms over it. Brown the veal in the oil over moderately high 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. Discard almost all 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 1/2cup. Scrape in any browned bits clinging to the pan. Stir in the stock, basil, thyme, tomatoes, parsley sprigs, and bay leaves and bring to a boil, then pour it all over the veal. The liquid should come halfway up the side of the veal; if it doesn't, add more stock. Bring the casserole to a boil on top ofthe stove. Cover and bake in the lower third ofthe 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 the gremolata, a piquant garnish made by mixing grated lemon rind, chopped garlic and parsley together.

Osso buco is traditionally served with risotto alla Milanese! This has been one of my favorite recipes for 20 plus years!!