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Ossobuco alla Milanese

CIA Culinary Boot Camp

Ossobuco alla Milanese

6 veal shank (with bone), 2-inch slices

1 teaspoon salt

1/4 teaspoon ground black pepper

all-purpose flour, for dredging (as needed)

5 fluid ounces vegetable oil

4 ounces onions, small dice

2 ounces carrots, small dice

2 ounces celery, small dice

2 ounces tomato paste

4 fluid ounces dry white wine

3 ounces all-purpose flour

3 ounces tomato concasse

2 quart brown veal stock

2 anchovy fillet, chopped

1 garlic clove, minced

2 Tablespoon parsley, chopped

2 teaspoon lemon zest

Season the meat with salt and pepper.  dredge the veal shanks in flour, shaking off the excess. Brown the veal on all sides in hot oil.  Remove and keep warm.

Add onions, carrots, and celery and cook until caramelized.  Add the tomato paste and pincé. Deglaze with white wine and reduce. Add the flour and cook another 5 minutes.

Add tomato concasse and stock and cook until reduced by half. Return veal to pan and bring mixture to a simmer.  Cover pan, then place in a 325°F oven to braise until the meat is fork-tender, about 1 1/4 to 1 1/2 hours.

While veal cook, combine the ingredients into the gremolata and set aside until service. Transfer the finished veal to a serving platter and keep warm.  Degrease sauce and adjust consistency and seasoning as needed.  Serve the veal  with 2 ounces of sauce ladled over top.  Sprinkle with the gremolata.

Note:  As an alternative, the gremolata mixture may also be mixed into the sauce just before service.

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