Ossobuco Milanese Tarifi

Malzemeler

• 6 Crosscut Veal Shanks (2 Inch Thick), 1/2 Cup All-Purpose Flour, Salt & Pepper, 3 Tablespoons Butter, 2 Tablespoons Olive Oil, 1 (30 Gram) Package Dry Porcini Mushrooms, 1 Small Onion, Finely Chopped, 2 Stalks Of Celery, Finely Chopped, 2 Cloves Of Garlic, Minced, 2 Carrots, Finely Chopped, 1/2 Bottle Dry White Wine, 1 Cup Veal Or Beef Stock. Topping: Finely Grated Zest Of 2 Lemons, 2 Cloves Garlic Finely Minced, 6 Tablespoons Fresh, Chopped Parsley

Hazırlanışı

1. Preheat the oven to 325 degrees F. Dust each shank with flour, salt and pepper. In a large oven proof pan, melt the butter with the oil, and brown the shanks well on both sides. Remove to a separate plate and pour off any fat. Rehydrate the porcini mushrooms in a cup of warm water for 30 minutes. Drain, retaining the mushroom liquid, and finely chop the mushrooms and set aside. Strain the mushroom liquid through a fine sieve, and measure out 1/2 cup, then set aside Add the vegetables to the pan, and sauté the vegetables until tender. Add the wine, scrape up any brown bits on the bottom, bring to a boil and reduce. Add the beef broth and mushroom liquid and heat. Return the shanks to the pan, cover and place in the oven for at least 2 hours, or until the meat begins to fall off the bones. Mix together the gremolata topping, and serve one shank per person with some sauce ladled on top. Sprinkle with the gremolata topping and serve with alongside.

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