Stewed Shin of Veal (Lombardy)

Meat

Ingredients

Shin of Veal- 6 slices

Flour

Butter- 6 tbsp

Dry white wine- 1/2 cup

Italian peeled tomatoes- 14 oz can

Salt and pepper

Garlic, finely chopped or minced- 1 clove

Grated rind of 1/2 lemon

Parsley, finely chopped- 3-4 sprigs

Anchovy fillets, finely chopped- 1-2

Slices of shin bone of veal sawed crosswise into a 2 1/2 or 3 inch pieces should be used. Roll the bones in flour. In a large pan, fry the bones in butter, turning them once or twice to ensure even browning. Pour the wine over them and cook for 15 minutes, then add the tomatoes and season to taste with salt and pepper. Cover and cook for 2 hours over low heat, or until the meat is so tender it almost falls off the bones. If necessary, some hot stock or water may be added during cooking.

Prepare a gremolada, an essential part of the ossobuco. Mix the garlic, lemon rind, parsley and anchovy together. Sprinkle this over the bones a few minutes before serving and turn them once to distribute the flavor over the gremolada.

Ossobuco is always served with a large dish of rice, usually a Risotto Milanese. An important part of the dish is the marrow from the bones and for this a small narrow fork is supplied with which to dig it out. Failing this, the marrow may simply be dug out with the point of a knife and spread on small chunks of bread.

Serve 1-2 slices per person.