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Ossobuco alla Milanese Nagle Warren Mansion Cheyenne, Wyoming

Ossobuco alla Milanese - - Nagle Warren Mansion B&B - Cheyenne, Wyoming

From: Jim Osterfoss, Nagle Warren Mansion

Serves: 4

Ingredients:

4 veal ossobuco fore shanks, about 2-2 1/2” thick

2 carrots peeled and chopped

2 stalks celery chopped

1 lb. tomatoes, peeled, seeded and chopped coarse

1 ½ lb. Yukon potatoes chopped coarse

2 T. unsalted butter

1 ½  fl. oz. melted unsalted butter

½ C. white wine

2  C. beef stock

1 ½ onion chopped fine

¼ tsp. dried thyme

¼ tsp. dried oregano

4 bay leaves

Salt and pepper to taste

1 C. flour

4 T. olive oil

Gremolata (the traditional accompaniment to braised veal shank):

1 bunch Italian parsley (remove stems and mince)

1 clove garlic peeled and minced very fine

1 tsp. lemon zest

Kosher salt and freshly ground black pepper

Preheat oven to 350°.

Melt 4 T. butter in a casserole or Dutch oven. As soon as the fat is melted and still clear, sauté the vegetables until they are limp, glossy and slightly golden brown. Remove the casserole from the heat.

Wrap and tie each meat and bone shank portion with kitchen string. Season with salt and pepper. Heat the olive oil at medium in a frying pan, then brown the shanks on both sides. Placed browned shanks on top of the sautéed vegetables in the casserole or Dutch oven.

Remove any excess oil from the pan, then moisten the remaining pan juices with white wine. Bring to a boil while whisking to dissolve all solids. Reduce to about 4 tablespoons.

Dilute the juices in the pan with the beef stock. Add chopped parsley, chopped tomatoes, thyme, oregano and bay leaves.  Bring to a simmer and season with salt and pepper.

Pour the sauce over the pieces of meat. Place the casserole on the heat, bring to a boil, then cover and place in the preheated oven. Bake the shanks 2 to 3 hours and moisten them periodically as necessary with beef stock.

For the gremolata, grate the lemon peel on a fine grater. Mix the parsley, garlic and lemon peel, then crush with a mortar and pestle.

When the meat is done, placed it on a serving platter and ladle the vegetables and sauce over the top. Top everything with the gremolata

Ossobuco alla Milanese -  Nagle Warren Mansion - Cheyenne, Wyoming

 

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