I love ossobuco,
that hearty Milanese veal shank stew often served with risotto or polenta. My preference is for the old-fashioned, tomato-free recipe with its aromatic spices and finishing dollop of gremolata (a minced mix of lemon peel, parsley and garlic).
INGREDIENTS:
4 veal shanks, 1 1/2" wide
1 onion
2 carrots
2 celery stalks
1 cup white wine
1/4 teaspoon cinammon
1 bay leaf
2 rosemary stalks
1 clove garlic
1 peel of one lemon
handful of parsley
PREPARATION: Preheat oven to 325. Dredge veal shanks (1 per person) in flour. In a cast iron casserole, brown on both sides until they are golden. Remove. Add chopped: 1 onion, 2 carrots, 2 celery stalks. Saute medium until softened. Add one cup of white wine along with 1/4 teaspoon cinnamon, 1 bay leaf and 2 rosemary stalks. Add back the browned shanks. Put the whole thing covered in the oven. Cook for 2 1/2 hours, checking and stirring occassionally. While the meat cooks, finely chop 1 clove garlic, peel of 1 lemon and handful of parsley. Five minutes before the meat is done, add this mixture (the gremolata). Serve with polenta and a flavorful red, like our Pasanella & Figlio rosso.
