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Osso Buco (Braised Veal Shanks)

8 to 10 veal shanks, patted dry and, tied
all-purpose flour, for dredging
7 tablespoons unsalted butter
3 tablespoons olive oil
1 1/2 cups dry white wine
1 1/2 cups finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped celery
1 teaspoon minced garlic
3 to 4 cups chicken broth
1 1/2 cups tomatoes, peeled seeded and chopped

6 fresh parsley sprigs
4 fresh thyme sprigs
1 bay leaf

1/2 cup minced fresh parsley leaves
2 tablespoons freshly grated lemon zest
1 tablespoon minced garlic

Make a bouquet garni by tying together the parsley, thyme and bay

Season the veal shanks with salt and pepper and dredge them in the
flour, shaking off the excess. In a heavy skillet heat 3 tablespoons
of the butter and 3 tablespoons of the oil over moderately high
heat until the foam subsides, in the fat brown the veal shanks in
batches, adding some of the additional butter and oil as necessary
and transferring the shanks as they are browned to a platter. Add
the wine to the skillet, boil the mixture, scraping up the brown
bits clinging to the bottom and sides of the skillet, until the
liquid is reduced to about 1/2 cup, and reserve the wine mixture
in a small bowl.

In a flameproof casserole just large enough to hold the veal shanks
in one layer cook the onion, the carrots, the celery, and the garlic
in the remaining 4 tablespoons butter over moderately low heat,
stirring occasionally, until the vegetables are softened and add
the shanks with any juices that have accumulated on the platter,
the reserved wine mixture, and enough of the broth to almost cover
the shanks. Spread the tomatoes over the shanks, add the bouquet
garni, salt and pepper to taste, and bring the liquid to a simmer
over moderately high heat. Braise the mixture, covered, in the
middle of a preheated 325xF. oven for 2 hours, or until the veal
is tender.

Transfer the shanks with a slotted spoon to an ovenproof serving
dish, discard the strings, and keep the shanks warm. Strain the
pan juices into a saucepan, pressing hard on the solids, and skim
the fat. Boil the juices for 15 minutes, or until they are reduced
to about 3 cups, baste the shanks with some of the reduced juices,
and bake them, basting them 3 or 4 times with some of the remaining
juices, for 10 minutes more, or until they are glazed.

In a bowl stir together the parsley, the zest, and the garlic.
Sprinkle the veal shanks with the gremolata, pour some of the juices
around them, and serve the remaining juices separately.


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