OSSO BUCO WITH RISOTTO ALLA MILANESE

Serves 6. Total Prep/Cooking Time: 2-3/4 hours

6 veal shank cross cuts, cut 2 inches thick
(3 to 3½ pounds)
2 tablespoons olive oil
½ 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
¼ 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 -- Gremolata:
¼ cup finely chopped fresh parsley
1 teaspoon grated lemon peel
1 finely chopped garlic clove

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.
    

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.