Recipe Name Ossobuco alla Milanese Submitted by BostonZee Recipe Description Veal Shanks in the style of Milan Quantity 4 Quantity Unit shanks Prep Time (minutes) 30 Cook Time (minutes) 150 Ready In (minutes) 180

Ingredients Amount Measure Ingredient 2 clove garlic minced 1/4 cup parsley, chopped 1 1/2 tablespoons Lemon zest 2 anchovies filets, anchovy 1 tablespoon olive oil 1/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon black pepper 2 pounds veal 3 tablespoons olive oil 4 tablespoons butter 1 large (7-1/4\" to 8-1/2\" long) Carrots 1 medium (2-1/2\" dia) Onion, chopped 2 clove garlic minced 4 fliud ounces white wine 3 1/2 cups Tomatoes, red, ripe, canned, whole, no corn syrrup and no salt added 2 tablespoons orange peel, raw 1/4 teaspoon saffron 1 1/2 teaspoons basil 1/4 cup parsley, chopped 2 cups chicken stock, low salted 1/2 teaspoon salt 1/2 teaspoon black pepper Steps Sequence Step 1 Set the oven to bake and preheat to 325 degrees. Prepare the Gremolata and set aside. 2 Heat the oil in a braising pot over a medium-high heat. Liberally season the veal with salt and pepper then lightly flour the shanks. Brown the shanks on all sides, including edges. Remove the shanks once browned and cover with foil. 3 Discard the oil from the braising pan, and add the butter. Once melted, add the carrot and onion and sauté until soft. Add the garlic and cook for 1-2 more minutes. Increase the heat to high and deglaze the pan with the wine, reducing the wine by half. Add the tomatoes, orange rind, saffron, basil, parsley and stock, bringing to a boil. Reduce to a simmer, and return the shanks to the pot. 4 Place an inverted lid of foil in the pot, then a piece of parchment paper. Put the lid on th spot, and then braise the shanks at 325 degrees in the over for 2 - 2-1/2 hours or until the meat is soft and just about falling off the bone. Carefully remove the shanks to a platter and cover with foil. 5 Put the pot with the juices on a medium heat, and reduce the cooking juices until the sauce is slightly thickened. and half the Gremolata to the pot, and simmer for 5 more minutes. Remove the orange rinds, season to taste and pour the sauce over the shanks on the platter, then garnish with the remaining Gremolata.