Frank's Recipes! Osso Bucco Alla Milanese

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Osso Bucco Alla Milanese

Yield: 6 servings

2 Whole veal shanks
Flour
4 tablespoon Butter
1 tsp Salt
1/2 tsp Pepper
1/2 cup Celery; finely chopped
1/2 cup Carrots; finely chopped
1 med Onion; finely chopped
1 Garlic clove; minced
1/2 cup Mushrooms; minced
1/2 tsp Sage, crumbled
1/2 tsp Rosemary
1 large Ripe tomato; peeled, seeded and chopped
2 cup White wine
1 Lemon; rind grated
2 tablespoon Parsley; chopped
1 Anchovy (optional); mashed
6 Servings of cooked rice

Cut two veal shanks into 2-inch pieces. Roll shanks in flour and sauté in butter over high heat until brown on all sides. Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary. Reduce heat, cover and braise for 10 minutes. Add white wine. Cover and gently simmer for 2 hours. The liquid should barely cover the meat. Just before serving, stir in the gremolada. This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.