Ossobuco Alla Milanese
|Unsalted butter||7 Tablespoon|
|Veal shank||3 Pound (6 Slices)|
|All-purpose flour||1⁄4 Cup (4 tbs) (Unbleached, For Dredging)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Ripe tomatoes||1 Pound, peeled, seeded, and chopped|
|Ground black pepper||To Taste|
|Garlic||1 Clove (5 gm), finely chopped|
|Lemon zest||1⁄2 , grated|
|Finely chopped fresh parsley leaves||4|
|Salted anchovy fillets||2 , rinsed|
1. In a large skillet, melt the butter over medium-high heat. Meanwhile, dredge the veal in the flour, patting off any excess. Once the butter has stopped sizzling, brown the veal shanks on both sides, about 10 minutes. Pour in the wine and continue cooking until the wine is nearly evaporated, about another 10 minutes, scraping the bottom of the skillet to pick up any bits. Add the tomatoes, season with salt and pepper, and turn the veal a few times to mix. Cover, reduce the heat to very low, and cook until the meat is nearly falling off the bone, about 2 ½ to 3 hours.
2. Meanwhile, in a bowl, mix the garlic, lemon zest, parsley, and anchovies. Add the seasoning mixture to the skillet and turn the veal and stir the ragout several times to distribute the flavors. Serve immediately.
Image and Recipe © Clifford A. Wright
This recipe is excerpted from the book Real Stew by Clifford A. Wright. For more information or to purchase the book, please visit CliffordAWright.Com