posted by Connie 04-14-103 2:37 AM
Osso Buco by Mike Roy
3 veal shanks, cut in 3-inch pieces
3 tablespoons flour
1/4 cup olive oil
1/4 cup butter
1/2 cup port wine
2 tablespoons parsley, chopped
1 clove garlic, crushed
1 lemon peel, grated
3 anchovies
salt and pepper to taste
1 cup bouillon or broth
Dredge shanks in flour. Heat oil and butter in a skillet, and brown shanks on all sides. Remove pan from heat and place shanks in crock. Pour remaining ingredients into pan, and stir until blended. Pour this mixture over the meat. Cover and cook 7 to 9 hours on low heat. Remove shanks from liquid, and if the sauce is too thin, thicken it with a little roux (butter and flour which has been mixed together).
Serve shanks on a bed of hot rice topped with the sauce. Serves 4 to 6.