Osso Buco

Directions

1. 1
   Heat a large, deep skillet over medium-high heat for a couple of minutes.
2. 2
   Add the oil, swirl it around, and pour out any excess.
3. 3
   Add the veal and cook until nicely browned on the first side (for even browning, you can rotate the shanks, but try not to disturb them too much), about 5 minutes.
4. 4
   Turn and brown the other side.
5. 5
   When the second side is just about completely browned, sprinkle the shanks with a little salt and pepper and add the garlic and anchovies to the pan.
6. 6
   Cook, stirring a little, until the anchovies dissolve and the garlic browns, about 2 minutes.
7. 7
   Add the liquid and let it bubble away for about a minute.
8. 8
   Turn the heat to low and cover the skillet.
9. 9
   Five minutes later, check to see that the mixture is simmeringjust a few bubbles appearing at onceand adjust the heat accordingly.
10. 10
    Cook until the meat is very tender and pulling away from the bone, at least 1 1/2 hours and probably somewhat more; turn the veal every half hour or so.
11. 11
    (When the meat is tender, you may turn off the heat and refrigerate the dish for up to 24 hours; reheat gently before proceeding.)
12. 12
    Transfer the meat to a warm platter and turn the heat to high.
13. 13
    Boil the sauce until it becomes thick and glossy, about 5 minutes.
14. 14
    Stir in the butter if you like and serve the meat with the sauce spooned over it.
15. 15
    Traditionally, osso buco is served with a condiment known as gremolata.
16. 16
    To make it, mix together 1 tablespoon minced lemon zest, 2 tablespoons minced fresh parsley, and 1/4 to 1 teaspoon minced garlic (remember that this will not be cooked, so go easy on the garlic).