Ossobuco Alla Milanese

Ingredients

• 4 slices veal hind shank, about 2.5–4 centimeters thick
• 1 medium onion, chopped fine
• 3 ribs celery with leaves, chopped fine
• 1 medium carrot, chopped fine
• 2 cloves garlic
• 3 tablespoons butter
• 4 tablespoons vegetable oil
• 240 ml white wine
• to taste meat broth
• 3 tablespoons tomato paste
• 6 anchovy fillets
• ½ teaspoon thyme
• 2–3 bay leaves
• 2 strips lemon peel
• to taste salt
• to taste ground pepper
• to taste flour

Steps

1. Preheat the oven to 350°F (176.7°C).
2. If the butcher has not done so, tie the shanks around the middle with kitchen twine.
3. This will keep them from falling apart during cooking.
4. Choose a heavy, covered roasting pan or Dutch oven which will just accommodate the veal shanks in one layer.
5. Put the butter, two tablespoons of the oil, the onions, celery, and carrots in the pan.
6. Sweat over medium heat until the vegetables have wilted—about 8 minutes.
7. Add the garlic and lemon peel and sweat until they are fragrant, about 2 minutes more.
8. Remove from the heat.
9. Meanwhile, heat the remaining oil in a skillet until it is near the smoking point.
10. Lightly flour the veal shanks and slip them into the oil.
11. Richly brown the shanks on both of the cut sides.
12. Then place them in the roasting pan on top of the vegetables.
13. Place the wine in the skillet and boil until reduced by one-half, deglazing the bottom of the pan.
14. Pour this over the veal shanks.
15. Heat the beef broth to a boil in the skillet, whisking in the tomato paste and anchovies.
16. Add this to the veal shanks, along with the herbs, several grindings of pepper, and a large pinch of salt.
17. The liquid should cover three quarters of the shanks.
18. If not, add extra water.
19. Bring the pot to a simmer, cover, and place in the oven.
20. Cook for approximately 2 hours, turning and basting the shanks every half hour.
21. If you notice that the cooking liquids have nearly evaporated, add hot water, about one half cup at a time.
22. The veal is done when it is fork tender and falling from the bone.
23. Transfer the shanks to a platter, remove the strings, and cover to keep warm.
24. If the sauce seems watery, as is probable, place the pan on the stove top over high heat.
25. Reduce the cooking liquid until the sauce has a thick, creamy consistency.
26. Pour the sauce over the shanks and serve.