Ossobuco Milanese

Name: Ossobuco Milanese
Yield: 6 to 8 Servings.
Cuisine: Italy
Ingredients: 1 tablespoon grated lemon peel; 1½ tablespoons chopped parsley; 2 tablespoons tomato paste; 1¼ cups chicken stock; 1½ cups dry white wine; 1 stalk celery, diced; 2 small carrots, scraped and diced; ⅓ cup flour; 3 veal shanks, sawed into 3 pieces, 2 inches thick; 3 cloves garlic, minced; 1 medium-size onion, finely chopped; 1 teaspoon rosemary; ½ teaspoon ground sage; 3 tablespoons butter; 3 tablespoons olive oil; ½ teaspoon freshly ground black pepper; 1 teaspoon salt

Preparation info

6 to 8
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

3 veal shanks, sawed into 3 pieces, 2 inches thick
⅓ cup

Europe
Italy
Main course
Mediterranean

Method

Dredge the prepared veal shanks in the flour, which has been seasoned with the salt and pepper.
In a large skillet heat the olive oil and the butter. Over medium heat, cook the pieces of meat on all sides until they are golden brown. If necessary, add a little more oil or butter.
Arrange the meat in a Dutch oven. Stand each piece on its side so that the