|
How to make the ossobuco con gremolata:
Dust the
veal shanks with flour and brown them in a frying pan in hot melted
butter. When browned, splash the meat with white wine, let evaporate,
and add salt and pepper to taste with a pinch of nutmeg. Braise over a
low heat, adding broth occasionally, until the meat begins to come out
the bone (about 2 hours).
How to make the gremolata: chop the lemon rind, garlic, rosemary
and parsley very finely and sprinkle over the veal, when almost ready.
Cook for another few minutes. and serve. Ossobuco may be served
with risotto allo zafferano.
Note 1:
After having browned the veal shanks, you may add about 1/2 lb. of ripe
tomatoes, peeled, seeded and chopped , with some chopped celery and
carrots, and then continue with the recipe for the ossobuco con gremolata.
Note 2:
The best part of this famous Lombard dish of the ossobuco con gremolata
is the bone marrow. This is
scooped out with a utensil called scavino, which in Milanese
dialect also refers to the taxman.
Recipe courtesy of The Italian Trade Commission.
| 
