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VEAL SHANKS MILAN STYLE

Ossobuco alla Milanese

The perfect accompaniment for this dish is Risotto Milan Style, page 98.

MAKES 6 SERVINGS

6 veal shanks, 2 inches thick

½ cup all-purpose flour

⅓ cup olive oil

1 medium onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

¾ cup dry white wine

1 (28-ounce) can crushed Italian-style tomatoes

2 tablespoons chopped parsley plus additional for garnishing

2 garlic cloves, finely chopped

Salt and freshly ground pepper to taste

Place veal shanks on aluminum foil and sprinkle with flour. Heat oil in a large heavy casserole over medium heat. Add veal to casserole. Brown on all sides. Remove veal from casserole.

Add onion, carrot and celery. Sauté until lightly browned. Return veal to casserole. Stir in wine and cook until wine is reduced by half. Add tomatoes. Cover casserole and reduce heat. Simmer 1½ hours or until meat falls away from the bone. Add 2 tablespoons parsley and garlic. Season with salt and pepper. Arrange veal and sauce on a warm platter. Garnish with additional parsley. Serve immediately.

Variation

Brown veal in butter. Substitute 1½ cups Meat Broth, page 22, for the tomatoes.

VEAL SHANKS TRIESTE STYLE

Ossobuco alla Triestina

When properly cooked, the meat should be tender enough to cut with a fork.

MAKES 6 SERVINGS

1 cup Chicken Broth, page 23, or canned chicken broth

3 tablespoons butter

2 tablespoons olive oil

3 large onions, thinly sliced

6 veal shanks, 2 inches thick

1 cup all-purpose flour

Salt and freshly ground pepper to taste

1 cup dry white wine

3 tablespoons chopped parsley

2 garlic cloves, chopped

3 flat anchovy fillets, mashed

Grated zest of 2 lemons

Prepare Chicken Broth. Melt butter with oil in a large heavy casserole over medium heat. When butter foams, add onions. Sauté over medium heat until pale yellow. Remove onions from casserole.

Place veal shanks on aluminum foil and sprinkle with flour. Add veal to casserole. Brown on all sides. Season with salt and pepper. Return onions to casserole. Add wine and cook until wine is reduced by half. Add chicken broth.

Cover casserole and reduce heat. Simmer 1½ hours or until meat falls away from the bone. Stir in parsley, garlic, anchovies and lemon zest. If sauce is too thin, remove veal and boil sauce uncovered about 10 minutes. If sauce is too thick, add a little more chicken broth. Taste and adjust for seasoning. Arrange meat and sauce on a warm platter. Serve immediately.

ROAST BREAST OF VEAL WITH VEGETABLES

Petto di Vitello al Forno con Verdure

Breast of veal is surprisingly economical and very tasty.

MAKES 6 TO 8 SERVINGS

1½ cups canned crushed Italian-style or whole tomatoes

3 tablespoons butter

2 tablespoons olive oil

1 (3- to 3½-pound) boneless breast of veal roast

1 medium onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 potato, peeled, finely chopped

2 garlic cloves

2 dried bay leaves

½ teaspoon whole black peppercorns

¼ pound pancetta, page 4, cut into 4 slices and diced

¾ cup dry white wine

1 teaspoon sugar

Salt and freshly ground pepper to taste

1 chicken bouillon cube, crushed

Water, if needed

Preheat oven to 375F (190C). Press tomatoes through a food mill or sieve to remove seeds.

Melt butter with oil in a large heavy casserole over medium heat.When butter foams, add veal. Brown on all sides. Add onion, carrot, celery, potato, garlic, bay leaves, peppercorns and pancetta. Sauté until vegetables and pancetta are lightly browned. Stir in wine. Add sugar and season with salt and pepper. Cook until wine is reduced by half. Add bouillon cube and tomato pulp. Bring to a boil.

Cover casserole and place in oven. Cook 1½ to 2 hours or until veal is tender; baste veal frequently. If sauce looks too dry, add a little water. Place veal on a cutting board. Put sauce into a blender or food processor and process until smooth. Taste and adjust for seasoning. Slice veal and arrange