RECIPES Ossobuco Milanese Email this recipe (The classic veal shank Milan-style) Servings: 6 • 6 to 8 pieces (about 51/2 pounds) meaty slices of veal shank cut across the marrowbone, each slice about 2 inches thick. • Salt and freshly ground pepper • Flour for dredging • 3 tablespoons olive oil or butter • 1 ½ cups finely chopped onion • ½ cup chopped celery • 1 cup chopped carrots • 2 tablespoons plus 1 teaspoon finely minced garlic • 1 teaspoon crushed marjoram • 1 ½ cups dry white wine • 2 cups peeled , crushed tomatoes • 1 teaspoons finely grated lemon rind • 2 teaspoons finely grated orange rind • ¼ cup finely chopped parsley Directions Sprinkle the veal with salt and pepper to taste and dredge in flour. Shake off excess. Heat the oil or butter in a heavy skillet large enough to hold the veal shanks, bone upright , in one layer. Brown the veal all over, about thirty minutes. Add the onion, celery. and carrots. Cook, stirring , about five minutes. Add two tablespoons garlic and the marjoram. Stir and add the wine. Cook about one minute and add the tomatoes and salt and pepper to taste. Cover and cook about one and one-quarter hours. Blend the lemon and orange rinds and remaining teaspoon minced garlic. Sprinkle over the veal and stir to blend . Cover and cook fifteen minutes longer. Sprinkle with chopped parsley. Serve with Risotto. Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety