INGREDIENTS

INSTRUCTIONS

The garlic-parsley-lemon peel finish is called "gremolata" and is classic.
The hollow bone (osso buco) of the veal shanks gives this dish its name.
MELT THE BUTTER in a large casserole. Add the sliced onion and saute over
medium heat until soft and just beginning to color (about 10 minutes). With
a slotted spoon, remove the onion to a plate and press it against the plate
to extract its juices and let them run back into the pan. Discard the
onion. Dry the veal pieces with paper towels. Flour them lightly and brown
them over medium heat in the onion-flavored butter. Salt and pepper the
pieces, raise heat to medium-high and pour on half the wine. After a
moment, turn the pieces of veal over, salt and pepper the other sides. Pour
on the rest of the wine when the first half has evaporated. When all the
wine has evaporated, arrange the veal pieces so that the wide marrow
opening is up. Add the diluted tomato paste, cover, and cook over low heat
about 1 1/2 hours, or until the veal is tender. During that time, move the
pieces around to prevent them from sticking, and baste them occasionally
with their cooking juices, using a bulb baster, but don't turn them over
lest the marrow dissolve and run out. (You can add a tablespoon or 2 of
warm water if the sauce seems to be drying out--but the veal will probably
exude plenty of its own juices after the first half hour of cooking.) While
the veal is cooking, finely chop together the garlic, parsley and lemon.
Five minutes before serving, stir it into the casserole. Classically, this
dish is served with risotto Milanese, made with saffron and Parmesan
cheese, but any simple rice or pasta preparation will do.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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