Ossobuco is one of the great dishes of Milan, although it is now found throughout Italy. The gremolada, a spicy mixture of lemon rind, garlic and parsley, is a specifically Milanaise addition to the dish. When you put the veal pieces into the casserole, try to arrange them in one layer if possible, so that they will retain the marrow in the centre. It is traditionally served with Risotto alia Milanese.
1 kg (2 lb) Veal knuckle or shank, sawn into 7 1/2 cm (3 in) pieces
75 g (3 oz) 3/4 cup Seasoned flour (flour with salt and pepper to taste)
125 g (4 oz) 8 Tbs Butter
1 Large onion, thinly sliced
425 g (14 oz) Canned peeled tomatoes
4 Tbs Tomato puree (paste)
175 ml (6 fl oz) 3/4 cup Dry white wine
Salt and pepper to taste
1 tsp Sugar
for the gremolada
1 Tbs Finely grated lemon rind
2 Garlic cloves, crushed
1 1/2 Tbs Finely chopped parsley
1. Dip the veal pieces in the seasoned flour, shaking off any excess.
2. Melt the butter in a very large, shallow flameproof casserole. Add the veal pieces and fry until they are lightly and evenly browned. Transfer them to a plate.
3. Add the onion to the casserole and fry until it is soft. Stir in the tomatoes and can juice and the tomato puree (paste), and cook for a further 3 minutes. Pour over the wine, salt, pepper and sugar and bring to the boil.
4. Return the veal pieces to the casserole and stir well. Reduce the heat to low, cover the casserole and simmer the veal for 2 to 2 1/2 hours, or until the meat is almost falling off the bone.
5. Meanwhile, to make the gremolada, combine all the ingredients. Stir the gremolada into the veal mixture and cook for a further 1 minute.
6. Serve at once, straight from the casserole.
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