Ossobuco (braised Shin Of Veal) Recipe

How to make it

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• Melt the butter in a large sauce pan
• Coat the meat with flour and add to the pan
• Brown well on both sides, then slowly pour in the wine(. Or chicken broth)
• Once the wine has evaporated add the tomatoes
• Bring to a gentle boil, turn down to medium for a few moments
• Cover the pan but not all the way to allow steam and water to escape
• Leave to simmer over low heat for about 1 1/2 hours, stirring frequently
• until the meat comes away from the bone.
• The sauce should be fairly thick
• Prepare your garnish by chopping the parsley, lemon rind and garlic
• Also the rinsed and boned anchovy(if desired)
• Remove the lid from the sauce pan and divide the garnish equally between the pieces of meat.
• Leave to simmer over moderate heat without stirring for another five minutes
• Serve very hot ( the marrow is best when hot)
• Serve with risotto, plain boiled rice or over pasta of your choice.
• I sometimes add potatoes in chunks and just serve like that.
• Of course you must have some good Italian bread to go with it.
• Veal shanks are to pricey here so I use beef shanks, just remember to trim any fat off the shanks if using beef.
• The sauce freezes well if there is any left.