Osso Buco with Risotto alla Milanese

Osso Buco with Risotto alla MilaneseUntitled-4

Total preparation and cooking time: 2-3/4 hours

6 veal shank cross cuts, cut 2 inches thick (3 to 3-1/2 pounds)

2 tablespoons olive oil

1/2 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

1/4 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

Risotta alla Milanese (recipe follows) Gremolata:

1/4 cup finely chopped fresh parslet, 1 teaspoon grated lemon peel and 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.

Makes 6 servings (serving size: 1/6 of recipe).