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Osso Buco with Risotto Alla Milanese




Source of Recipe


Internet


List of Ingredients




6 veal shank cross cuts, cut 2 inches thick (3 to 3-1/2 pounds)
2 tablespoons olive oil
1/2 cup dry white wine
1 can (16 ounces) whole tomatoes, undrained
1 can (6 ounces) tomato paste
2 teaspoons each dried basil and dried rosemary
1/4 teaspoon each ground black pepper and ground red pepper
2 tablespoons butter
1 large onion, finely chopped
1 medium carrot, finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
Risotto alla Milanese (recipe follows)

Gremolata:
1/4 cup finely chopped fresh parsley, 1 teaspoon grated lemon peel and 1 finely chopped garlic clove


Recipe



1. Heat oil in large skillet over medium heat until hot. Brown veal cross cuts, 1/3 at a time; remove from skillet. Season with salt. Pour off drippings.

2. Add wine; cook and stir until browned bits attached to skillet are dissolved. Stir in tomatoes, tomato paste, basil, rosemary and black and red peppers; bring to a boil. Reduce heat; simmer 10 minutes.

3. Melt butter in Dutch oven over medium heat. Add onion, carrot, celery and 2 cloves garlic; cook and stir until vegetables are crisp-tender. Add veal and tomato sauce; bring to a boil. Reduce heat; cover tightly and simmer 2 hours or until veal is fork-tender. Combine gremolata ingredients; sprinkle over veal and tomato sauce. Let stand, covered, 2 minutes. Serve with risotto.