Serves 4
Cook Time Approximately 45-60 minutes
6 T. Butter
1/2 onion, chopped
4 osso buco (2" thick rounds of veal shank)
all purpose flour for dusting
5 T. dry white wine
3/4 c. Pacific Beef Broth
1 celery stalk, chopped
1 carrot, chopped
2 T. Italian Concentrate Tomato Paste
Trapani Sea Salt
Ground Tellicherry Peppercorns
For the Gremolata
thinly pared rind of 1/2 lemon, finely chopped
handful of flat leaf parsley, finely chopped
1 clove of garlic, minced (optional)
Melt the butter in a pan, add onion. Cook over low heat, stirring occasionally for 5 minutes. Dust the veal with flour, add to the pan and cook over high heat, until browned all over. Season with Trapani Salt and Tellicherry Pepper, cook a few minutes more. Add wine and cook until evaporated. Add Pacific Broth, celery, carrot. Lower heat, cover and simmer for 30 minutes, adding more stock if necessary. Mix Italian Tomato Paste with 1 tablespoon of hot water and stir into pan. Prepare the gremolata by combining the lemon rind and parsley, adding to veal. Turn carefully and cook 5 minutes more. Serve with Risotto alla Milanese.
Recipe adapted from "The Silver Spoon" cookbook
Photo courtesy of www.finecooking.com
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