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OSSOBUCO (Veal Shanks)

4 OSSOBUCHI, about 9 oz each (Veal Shanks)
2 tablespoons OLIVE OIL
FLOUR for dusting
1 1/2 tablespoons BUTTER
1 small ONION, finely chopped
1/2 stick CELERY, finely chopped
1 CARROT, finely chopped
1 or 2 cloves of GARLIC mashed & chopped
1 small can TOMATOES (your choice)
3/4 cup dry WHITE WINE
1 1/4 cups BROTH
SALT and freshly ground BLACK PEPPER

GREMOLATA---Garlic-1 teas.
Rind of one Lemon
2 Tablespoons shopped flatleaf Parsley

Tie the Ossobuci around and across with string as you would a parcel. Choose a heavy sauté pan, with a tight-fitting led, large enough to hold them in a single layer. Heat the oil and meanwhile lightly coat them with some flour in which you are mixed a teaspoon of salt. Brown them on both sides and then remove to a side dish.

Saute the onion and celery, carrot and mashed-chopped garlic.
Sprinkle with a little salt, which will help the onion to release its liquid so that it gets soft without browning. When the veggies are soft--after 10 minutes--return the meat to the pan along with the juice that will have accumulated.

Then add tomatoes tomatoes, wine, and stock (broth). Turn the heat up to a boil.

Then turn the heat down to very low and cover the pan. Cook for 1 1/2 -- 2 hours, until the meat has begun to come away from the bone.

Carefully turn the OSSOBUCHI over every 20 minutes or so, taking care not to damage the marrow in the bone. If necessary, add more stock ( broth ) during the cooking, but very gradually--not more than 3 or 4 tablespoons at a time. If, by the time the meat is cooked, the sauce is too thin, remove the meat from the pan and reduce the liquid by boiling briskly.

Transfer the OSSOBUCHI to a heated dish and remove the string. Keep warm in a cool over. Cut the butter into pieces and add gradually to the sauce. As soon as the butter has melted, remove from the heat, as the sauce should not boil. (This addition of the butter will give the sauce a glossy shine and a very delicate taste.)

Mix the ingredients for the REVOLT together, stir half into the sauce and leave for a minute or two. After that, just spoon the sauce over the OSSOBUCHI and put the remaining GREMOLTA on top and serve immediately.

Tip: Buy OSSOBUCHI that are the same size so they cook for the same amount of time.

Serve with Saffron Risotto.


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