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This Italian veal dish is traditionally accompanied by risotto.

Osso Buco

6 veal shanks
1/2 cup all purpose flour
4 tablespoons butter
1/4 cup olive oil
Salt
Freshly ground pepper
1 large onion, chopped

2 carrots, chopped

1 celery stalk, chopped

1 garlic clove, chopped

1 cup white wine

1 cup each chicken and beef stock

2 bay leaves

Gremolata Topping (recipe follows)

1. Preheat oven to 300*F (150*C).
2. Dredge veal shanks in flour and saute in a mixture of butter and oil in
   large, heavy frying pan. Season with salt and pepper and transfer to
   three-quart casserole.
3. In the pan drippings, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned.
4. Add wine and reduce until it almost evaporates. Add stocks and simmer for five minutes. Season with salt and pepper and pour mixture evenly over meat in casserole. Add bay leaves, one at each side of the casserole.
5. Cover and bake on middle rack of oven for 1 1/2 hours. Five minutes before end of baking time, add the Gremolata topping.

Makes 6 servings.

Gremolata Topping:

3 tablespoons chopped fresh flat-leaf parsley

1 tablespoon grated lemon peel

1 tablespoon grated orange peel

1 teaspoon finely minced garlic

4 to 6 anchovies, minced (optional)

1. Combine all ingredients together in small bowl and sprinkle on top of the Osso buco.

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