A Bone to Pick
A. There are antique linens on the table;
B. Red wine will be served and overturned onto said antique linens;
C. Someone wearing champagne-hued shantung silk is sitting in the trajectory.
Osso Buco alla Milanese
Minimally adapted from Italy, The Beautiful Cookbook by Lorenza de Medici
4 slices veal shank, about 1-inch thick
1 cup flour
2 tablespoons butter
1/2 cup dry white wine
salt and freshly ground black pepper
1 teaspoon anchovy paste (or 1 anchovy fillet, chopped)
grated zest of 1/2 lemon
juice of 1 lemon
2 tablespoons chopped fresh parsley
Dredge veal shanks in flour, and shake off excess. Melt butter in a wide skillet over medium-high heat. Brown the shanks on both sides in the butter - about 5 minutes total.
Add the wine and allow to evaporate completely.
Season with salt and pepper, cover and simmer the meat for 1 1/2 hours, adding water a little at a time to keep just a little liquid in the bottom of the pan.
Remove shanks and place them on a warmed plate.
Add the anchovy paste, lemon zest and lemon juice, and mix well. Return shanks to skillet and turn to coat on both sides.
Sprinkle with parsley and serve with saffron risotto.
Makes 4 servings.