Osso Buco

Directions

1. 1
   Put the oil in a wide deep skillet or flameproof casserole, preferably nonstick, with a lid and place over medium-high heat.
2. 2
   Wait a couple of minutes and, when the oil is hot, add the veal shanks and brown them well, rotating and turning the pieces as necessary, 15 minutes or more.
3. 3
   Sprinkle the meat with salt and pepper as it cooks.
4. 4
   Transfer the veal shanks to a plate.
5. 5
   Turn off the heat for a minute, then turn it to medium.
6. 6
   Add the anchovies if youre using them and cook, stirring occasionally, until they break up, a minute or two.
7. 7
   Add the onion, carrot, celery, 1 tablespoon of the garlic, the bay leaves, and thyme and cook, stirring occasionally, until the vegetables soften, about 10 minutes.
8. 8
   Add the wine, bring to a boil, and turn the heat to low.
9. 9
   Return the veal shanks to the pan and cover the skillet.
10. 10
    Five minutes later, check to see that the mixture is simmeringjust a few bubbles appearing at onceand adjust the heat accordingly.
11. 11
    Cook until the meat is very tender and pulling away from the bone, at least 90 minutes and probably more; turn the veal every half hour or so.
12. 12
    (When the meat is tender, you may turn off the heat and refrigerate the dish for up to 24 hours; reheat gently before proceeding.)
13. 13
    If the sauce is thin, transfer the meat to a warm platter and turn the heat to high; boil the sauce until it becomes thick and glossy, about 5 minutes.
14. 14
    Mix together the remaining teaspoon of garlic, the lemon zest, and the parsley to make the gremolata.
15. 15
    Stir the gremolata into the sauce and turn off the heat.
16. 16
    Serve the meat with the sauce spooned over it.
17. 17
    Brown the meat as in step 1, then simmer it in Fast, Fresh Tomato Sauce (page 606), made with a tablespoon of garlic and a teaspoon of fresh marjoram.
18. 18
    Once the meat is tender, finish, if you like, by covering with about 1/2 cup fresh bread crumbs (page 580) and baking in a 375F oven for about 15 minutes.