Name: Ossobuco alla Reggiana (Braised Veal Shanks)
Yield: Serves 6
Ingredients: 3 medium onions, diced; 2 pounds mushrooms, sliced ¼ inch thick; 2 cups dry white wine (see Note); 2 cups dry Marsala; 4 cups Beef Stock; ½ cup unsalted butter; Salt and freshly ground pepper; ½ cup olive oil; 4 cups diced canned plum tomatoes; 6 veal shanks, about 1½ pounds each, each sawed crosswise into 2 pieces

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

The classic ossobuco alla Milanese, garnished with gremolata and served with saffron risotto, is hard to beat. But this ossobuco is a pleasant change of pace. The mushrooms release their juices into the sauce and the wine adds depth of flavor.

Ingredients

½ cup olive oil
6 veal shanks, about 1½ pounds each, each sawed crosswise i

Method

Heat the oil in a large heavy sauté pan over high heat. Add as many shanks as will comfortably fit and brown on all sides. Transfer to a deep wide baking dish or roasting pan with a lid or a Dutch oven. Repeat with the remaining shanks.

Heat half the butter in another sauté pan over medium heat. Add the onions and cook until translucent, about 10 minutes; transfer to the dish with the s