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The Silver Spoon, Phaidon Press
• 6 tablespoons butter
• 1/2 onion, chopped
• 4 osso buco (2-inch thick rounds of veal shank)
• all-purpose flour, for dusting
• 5 tablespoons dry white wine
• 3/4 cup Meat Stock
• 1 celery stalk, chopped
• 1 carrot, chopped
• 2 tablespoons tomato paste
• salt and pepper
For the gremolata
• thinly pared rind of 1/2 lemon, finely chopped
• 1 fresh flat-leaf parsley sprig, finely chopped
Melt the butter in a pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes.
Dust the veal with flour, add to the pan and cook over high heat, turning frequently, until browned all over.
Season with salt and pepper and cook for a few minutes more, then pour in the wine and cook until it has evaporated.
Add the stock, celery and carrot, lower the heat, cover and simmer for 30 minutes, adding more stock if necessary.
Mix the tomato paste with 1 tablespoon hot water in a bowl and stir into the pan.
Prepare the gremolata by combining the lemon rind and parsley in a bowl, add the mixture to the veal, turn carefully and cook for 5 minutes more.
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