Ossobucco

Directions

Dredge veal shanks in flour and sauté in a mixture of butter and oil in large, heavy frying pan.

Season with salt and pepper and transfer to three-quart casserole.

Use pan drippings and frying pan, sauté onion, carrots, celery and garlic for about six minutes or until softened but not browned.

Add wine and boil until it almost evaporates.

Add stock and simmer for five minutes.

Season with salt and pepper and pour mixture evenly over meat in casserole.

Add bay leaves, one at each side of the casserole.

Cover and bake on middle rack of oven pre-heated to 300℉ (150℃) for 1½ hours.

Five minutes before end of baking time, add Gremolata topping.

Gremolata Topping: Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic.

Serve with short-grain rice, or fettucine pasta.