INGREDIENTS

INSTRUCTIONS

Season flour with salt and pepper. Dredge pieces of veal shank in it,
shaking off excess.
Heat oil and butter in large ovenproof casserole or Dutch oven over
medium-high heat. Add veal shanks and brown on all sides (stand the pieces
up to brown the sides as well). Remove veal shanks and let drain on paper
towels.
Reduce heat to medium and add onion, garlic and oregano. Cook, stirring
occasionally, for 10 minutes. Add tomatoes, salt and pepper and cover over
medium-low heat for 10 minutes, skimming off any fat and crushing tomatoes
with wooden spoon. Add wine, raise heat and bring to boil. Reduce heat and
simmer, uncovered, for 15 minutes. Meanwhile, heat oven to 350 degrees.
Return veal shanks to casserole. Add enough broth to just cover meat.
Cover, place in oven and bake 1 1/2 hours. Remove lid and bake until veal
is very tender, about 30 minutes longer.
Combine parsley and lemon zest (this is the gremolata). Just before
serving, sprinkle it over veal. Serve with pasta or risotto.
Notes: Sometimes you have to go back to the classics. For winter dinner
parties, a hearty, long-cooked osso buco has been a crowd-pleaser. The
bones of this recipe came from ``The New Basics Cookbook,'' by Julee Rosso
and Sheila Lukins (Workman, 1989), but I've adapted it. The original called
for 16 sections of veal shank -- a monster amount. Osso buco is
traditionally served with risotto, but I serve it with pasta to cut down on
dinner-party work. 1/2 cup all-purpose flour
Recipe by: Year's best recipes Compiled by KATHLEEN PURVIS
Posted to MC-Recipe Digest V1 #982 by Sue <suechef@sover.net> on Jan 04,
1998

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