Veal Braised In White Wine (Italian Ossobuco)

Originally from Milan, this classic dish of braised veal shanks is cooked until the meat's fall-off-the-bone tender. Veal shanks are normally cut very thick . Ask your butcher for a special cut, otherwise they will need to cook longer.

6 pieces veal shank, cut about ¾" thick
coarse sea salt
pepper, freshly cracked
¼ cup flour, unbleached, preferably Wondra
2 Tbsp. extra-virgin olive oil
2 Tbsp. butter
2½ cups Italian white wine
3 Tbsp. fresh flat-leaf parsley, minced
1½ Tbsp. fresh orange peel, minced
1½ Tbsp. fresh lemon peel, minced
3 cloves garlic, finely minced

Generously season both sides of the veal shanks with salt and pepper. Lightly coat in the flour and shake off the excess.

Heat a large heavy-bottomed pan over high heat. Add the olive oil and butter and swirl them around the pan. Add the shanks and cook for 3 minutes per side, until golden brown. Add the wine to the pan and stir it occasionally to deglaze the browned bits on the bottom of the pan.

Reduce the heat to medium-low, partially cover, and simmer for 30 minutes. Turn the meat and cook until tender, about 30-45 minutes more.

Meanwhile, in a small bowl, combine the parsley, orange and lemon peel, and garlic. Serve the shanks topped with a sprinkling of the citrus-parsley mixture.

Makes 6 servings.