• Osso Bucco with Toasted Pine Nut Gremolata
• Makes 4 Servings | Region: Lombardia | Book: Simple Italian Food (Clarkson Potter 1998)
• This is the Po rendition of the renowned braised veal shanks served often with saffron-drenched "risotto Milanese". The true trick to all braised dishes is the very first step: carefully and comprehensively browning the pieces to a deep golden brown. This not only makes for a delicious, full-flavored piece of meat, but also contributes to a rich and complex sauce. Contrary to popular belief, you can overcook veal shanks and it is important that they do not dry out, so pay careful attention to the final half hour of cooking time. The meat must still offer a bit of resistance when poked with a fork, but fall away from the bone with a little firm pressure. As with all great dishes, the more often you prepare them, the better your final results will become.
• 4 Veal Shanks, cut 3 inches thick (about 3 ½ to 4 pounds)
• Salt and Pepper
• 6 tablespoons extra-virgin Olive Oil
• 1 medium Carrot, chopped into ¼-inch-thick coins
• 1 small Spanish Onion, chopped into ½-inch dice
• 1 Celery stalk, chopped into ¼-inch slices
• 2 tablespoons chopped fresh Thyme leaves
• 2 cups Basic Tomato Sauce (recipe below)
• 2 cups Chicken Stock
• 2 cups dry White Wine
• 1 recipe Risotto Milanese (recipe below)
• 1 recipe Gremolata (recipe below)
• Basic Tomato Sauce
• ¼ cup extra-virgin olive oil
• 2 cloves garlic, chopped
• 1 spanish onion, cut into ¼ inch dice
• 4 cloves garlic, thinly sliced
• 3 tablespoons chopped fresh thyme
• ½ medium carrot, finely shredded
• Two 28 ounce cans whole tomatoes
• Salt

In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.

Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months.

• Gremolata
• ¼ cup finely chopped Italian Parsley
• ¼ cup Pine Nuts, toasted under the broiler until dark brown
• Zest of 1 Lemon

Mix the parsley, pine nuts, and lemon zest loosely in a small bowl. Set aside until ready to serve. Makes ½ cup

• Risotto Milanese
• ¼ cup extra-virgin Olive Oil
• 1 medium Onion, cut into ¼-inch dice
• 1 teaspoon Saffron threads
• 2 cups Arborio Rice
• 4 cups Chicken Stock, hot
• 4 tablespoons (1/2 stick) unsalted Butter
• ½ cup freshly grated Parmigiano-Reggiano cheese

In a 12- to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Add the saffron and cook, stirring, for 1 minute. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add a 4- to 6-ounce ladle of the stock and cook, stirring, until it is absorbed. Continue adding stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed.