Ossobuco Con Gremolata – Crumbled Veal Shank


4 pcs. cross-cut veal shank
2 oz. butter
4 oz. white wine
1 pinch of nutmeg
4 cups broth
peel of 1/2 lemon
1 clove garlic
1 spring rosemary
parsley (1 sprig)

How to make Ossobuco con gremolata:

Dust the veal shanks with flour and brown them in a frying pan in hot melted butter. When browned, splash the meat with white wine, let evaporate, and add salt and pepper to taste with a pinch of nutmeg. Braise over low heat, adding broth occasionally, until the meat begins to come out of the bone (about 2 hours).

How to make the gremolata:
chop the lemon rind, garlic, rosemary, and parsley very finely and sprinkle over the veal, when almost ready. Cook for another few minutes. and serve. Ossobuco may be served with risotto allo zafferano.

Note 1:
After having browned the veal shanks, you may add about 1/2 lb. of ripe tomatoes, peeled, seeded, and chopped, with some chopped celery and carrots, and then continue with the recipe for the ossobuco con gremolata.

Note 2:
The best part of this famous Lombard dish of the ossobuco con gremolata is the bone marrow. This is scooped out with a utensil called scavino, which in Milanese dialect also refers to the taxman.

Serves 4

Regional recipe from Lombardy

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.