Thought you might like this one. It's easy to make though the cooking is long.. and it tastes like you spent all day making it..The secret to this winner is the GREMOLATA that is sprinkled on when served. The Milanese love this stuff and put it on everthing short of breakfast..
OSSO BUCCO MILANESE.
-8 slices of veal shank about 3/4 thick. (with the marrow bone in the middle)
-2 TBS each of olive oil and butter.
-2 cups of white wine
-1 28 oz can of Italian tomatoes (the oval ones)
-1 cup of Basmati rice (or Uncle Ben's if Basmati not available)
-1 can Campbel's chicken broth + white wine & water to make a little less than 2 cups.
GREMOLATA
-Equal part of VERY finely chopped parsley, garlic & lemon peel to make 2 cups.
Mix, cover with Saran Wrap and put in the fridge long enough for them to get friendly.. a good hour anyway. Do the chopping with a knife as the blender turns it to mush..With a pair of scissors, snip the covering wrap around each slice of shank every 2 inches.. That's so they won't curl when you cook them.. In a very large casserole, heat the oil & butter, saut� the shanks till golden on both sides. Add the wine, cover and simmer on low heat for 20 minutes. Add the tomatoes, stir well, cover and simmer on low for about 1 1/1 hrs. or until tender and the meat is starting to fall off the bone.
Make a ring of rice, either on each plate or on a serving platter.. Put the Osso Bucco in the middle.. Either sprinkle with the Gremolata or let the diners do it themselves..
Enjoy..
**Basmati rice, if you are not familiar with it, is so flavorful that anyone I have introduced to it will eat nothing else from that moment on.. Noticed in the grocery store today, that Uncle Ben's is now selling it, but don't guarantee that it's the real McCoy as I haven't tried it yet.. Usually buy mine at the health (natural?) food store so I can smell it first.. It has a distinctive smokey odor when it's a good one.
Judy..
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