Braised Veal Shanks Milan Style
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
|Finely chopped carrot||3⁄4 Cup (12 tbs)|
|Finely chopped celery||3⁄4 Cup (12 tbs)|
|Veal shanks||6 , cut into 2-inch-thick slices|
|Freshly ground pepper||To Taste|
|Flour||1⁄4 Cup (4 tbs) (For Dredging)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Finely chopped tomatoes/Canned crushed tomatoes||1 Cup (16 tbs) (Fresh)|
|Minced fresh thyme||1⁄2 Teaspoon|
|Chopped fresh flat leaf parsley||1 Tablespoon|
|Grated lemon zest||1 Teaspoon|
|Minced garlic||1⁄4 Teaspoon|
Preheat the oven to 350°F.
TO MAKE THE BATTUTO:
In a large Dutch oven or heavy flameproof casserole over high heat, melt the butter with the olive oil.
Add the onions, carrots, and celery, and cook until tender, about 6 to 8 minutes.
Spread the battuto into an even layer in the bottom of the pan.
Season the shanks with salt and pepper and dredge them in flour.
In a large saute pan or skillet over high heat, heat the oil and brown the veal pieces on all sides.
Transfer the shanks to the pan and put them on top of the battuto.
Add the wine to the browning pan and stir over medium heat to scrape up all the browned bits from the bottom of the pan.
Pour this mixture over the shanks.
Add enough of the broth to cover the shanks by three quarters.
Add the tomatoes, thyme, bay leaves, and parsley.
Bring the broth to a simmer, cover the casserole, and braise in the oven for 2 hours, or until the veal is fork tender.
Combine all the ingredients for the gremolata.
Serve the osso buco with the gremolata sprinkled over it.