Osso Buco Milanese Home Return to       Recipe of the Month Crosscut Veal Shanks (2 Inch Thick) 1/2 Cup All-Purpose Flour Salt & Pepper 1/2 Cup Butter 2 Tablespoons Olive Oil 1 (30 Gram) Package Dry Porcini Mushrooms 1 Small Onion, Finely Chopped 2 Stalks Of Celery, Finely Chopped 2 Cloves Of Garlic, Minced 2 Carrots, Finely Chopped 1/2 Bottle Dry White Wine 1 Cup Veal Or Beef Stock Topping: Finely Grated Zest Of 2 Lemons 1 Clove Garlic Finely Minced 4 Tablespoons Fresh, Chopped Parsley Preheat the oven to 300 degrees F. Dust each shank with flour, salt and pepper. In a large oven proof pan, melt 1/2 the butter with the oil, and brown the shanks well on both sides. Remove to a separate plate and pour off any fat. Rehydrate the porcini mushrooms in a cup of warm water for 30 minutes. Drain, retaining the mushroom liquid. Finely chop the mushrooms, and set aside. Strain the liquid through a fine sieve, and measure out 1/2 cup. Set aside Add the remaining butter, and the vegetables. Sauté the vegetables until tender. Add the wine, scrape up any brown bits on the bottom, bring to a boil and reduce. Add the beef broth and mushroom liquid and heat. Return the shanks to the pan, cover and place in the oven for at least 2/1/2 hours. Mix together the gremolata topping, and serve one shank per person with some sauce ladled on top. Sprinkle with the gremolata topping and serve with Risotto alongside.