ITALIAN OSSO BUCO 

The name means " hollow bones ". Osso Buco is served throughout Italy but is a specialty of Milan. The traditional accompaniment is Risotto Milanese ( see index ).

YOU WILL NEED: 

• 4 veal shanks or knuckles approximately 750g ( 1½lb ) each 

• 90g ( 3 0z ) butter 

• 2 carrots 

• 2 large onions 3 sticks celery 

• 2 cloves garlic 

• flour 

• salt, 

• pepper 

• 2 tablespoons oil 

• 2 x 400g cans whole tomatoes 

• ½ cup dry red wine 

• 430g can beef consomme 

• 1 teaspoon basil 

• 1 teaspoon thyme 

• 1 bay leaf 

• 2.5cm ( 1in ) strip lemon rind 

• 1 teaspoon grated lemon rind 

• 3 tablespoons chopped parsley

 ITALIAN OSSO BUCO RECIPE:

Heat 30g ( 1oz ) of the butter in the pan. Add peeled and chopped carrots, peeled and finely chopped onions, finely chopped celery, and one crushed garlic clove. Cook gently until onions are golden brown. Remove from heat. Transfer vegetables to a large ovenproof dish. 

Ask the butcher to cut shanks into 6cm ( 2 1/2 in ) pieces. Coat shanks with flour seasoned with salt and pepper. Heat remaining butter and oil in a large frying pan, add shanks brown well on all sides. Carefully pack shanks on top of vegetables; stand shanks upright to retain the marrow in the bones.

 

Push tomatoes, with their liquid, through a sieve. Drain away all fat from the pan in which the veal was cooked. Add wine. beef consomme, tomatoes. basil, thyme, bay leaf, and strip of lemon rind. Bring sauce to a boil, and season with salt and pepper. 

Pour sauce over veal shanks. Cover the casserole, and bake in a moderate oven for 1 % hours or until the veal is very tender, stirring occasionally. To serve, sprinkle over the Gremolada, which is the name for the combined remaining crushed garlic, chopped parsley, and grated lemon rind.

Serves 6

Also Read: ITALIAN MARINATED CALAMARI