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Osso Bucco alla Milanese


6 pcs. 1 1⁄2 - 2” Hind Shank of Veal
1 cup flour
1⁄2 cup clarified butter or oil
1 cup finely chopped onions
1⁄2 cup finely chopped celery
1⁄2 cup finely chopped carrots
3 cloves of garlic, crushed
1⁄4 cup tomato paste
6 diced plum tomatoes,
or 1 28 oz. can of peeled Italian plum tomatoes
1 cup dry white wine
1 qt. brown veal stock
2 sprigs of thyme
1 bay leaf
salt and pepper to taste



Over medium heat, cover veal shank in flour and sauté in hot butter or oil in “rondeau” (heavy sauce pot 5 ltr. size) on all sides until brown. Remove, but keep warm.
In same pot, add garlic, onions, carrots and celery and cook until lightly browned. Add tomato paste and cook 5 minutes longer. Add chopped tomatoes and wine. Reduce the volume by 1/2. Add the brown stock, thyme, bay leaf, salt and pepper and bring to a simmer.
Add Veal shanks and cover tightly with lid or foil. Simmer slowly for 1 to 1 1⁄2 hours or until meat is fork tender.
Strain sauce. Correct seasoning with salt if necessary. Spoon sauce over the top of the veal shanks. Serve with rice.

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