Osso bucco alla milanese
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Osso bucco alla milanese
  Italian  
Last updated 6/12/2012 12:47:18 AM. Recipe ID 7940. Report a problem with this recipe.
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      Title: Osso bucco alla milanese
 Categories: Meats, Italian
      Yield: 6 Servings
 
      2    Whole veal shanks
           Flour
      4 tb Butter
      1 ts Salt
    1/2 ts Pepper
    1/2 c  Celery; finely chopped
    1/2 c  Carrots; finely chopped
      1 md Onion; finely chopped
      1    Garlic clove; minced
    1/2 c  Mushrooms; minced
    1/2 ts Sage, crumbled
    1/2 ts Rosemary
      1 lg Ripe tomato; peeled, seeded
           - and chopped
      2 c  White wine
      1    Lemon; rind grated
      2 tb Parsley; chopped
      1    Anchovy (optional); mashed
      6    Servings of cooked rice
 
  Cut two veal shanks into 2-inch pieces.  Roll shanks in flour and
  saute 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.
  




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Recipe ID 7940 (Apr 03, 2005)

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