INGREDIENTS

INSTRUCTIONS

This Ossobuco is really different from the Milanese version containing
tomatos. It's very delicate,and doesn't improve with age. So it's best
served within hours of being prepared.
1. Melt oil and butter in a large sautee pan over med-hi heat. Dredge the
shanks in flour,shake off the excess,and slide them into the pan. <note:
the cooking method for this dish is on top of the stove; if one pan isn't
large enough for all the shanks...use 2, and split the oil/butter between
them>
2. Browm the meat deeply on both sides,then salt and pepper well. Add the
wine, and lower the heat to cook at a slow simmer. Cover the pan, but leave
the lid slightly ajar.
3. After 10 mins. check the liquid in the pan. It will probably be
insufficient, so add 1/3 cup water, and replace lid.
4. Cook for 2 - 2 1/2 hours, until the shanks are tender and come away from
the bone easily and can be cut with a fork. <Fork Tender!> Check the liquid
level from time to time during cooking, and add water 1/4 cup at a time as
needed.
5. When done, transfer meat to a warm platter. Add the lemon peel and
parsley to the pan,turn the heat to medium, and stir well to loosen all the
bits from the bottom of the pan,and to reduce any cooking liquid still in
the pan.
6. Return the shanks to the pan to coat with juices.Transfer the entire
contents to a platter and serve at once. If made ahead: put shanks back
into cooking pan,cover tightly and reheat for 10 -15 mins over low heat.
This is such an elegant main course. This recipe deserves credit from 2
sources: Massimo Capra - chef at Prego D'Ella Piazza in Toronto; and
Marcella Hazan - from a Bonnie Stern cooking class in Toronto.
I serve the wine used in cooking at the table.
Posted to FOODWINE Digest 07 Oct 96
From:    "alexandra z." <madnorth@NETCOM.CA>
Date:    Tue, 8 Oct 1996 09:09:38 -0400

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