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Antipasti - Appetizers

Milanese Osso Buco

Prep Time: Minutes
Cook Time:60 Minutes



Ingredients 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. beef stock 1 celery stalk, chopped 1 carrot, chopped 2 T. Tomato Paste salt and pepper For the Gremolata thinly pared rind of 1/2 lemon, finely chopped 1 fresh flat leaf parsley sprig, finely chopped 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 salt and pepper, cook a few minutes more. Add wine and cook until evaporated. Add stock, celery, carrot. Lower heat, cover and simmer for 30 minutes, adding more stock if necessary. Mix 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. Recipe adapted from "The Silver Spoon" cookbook, photo from FineCooking.com

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