| 1 | The garlic-parsley-lemon peel finish is called "gremolata" and is classic. |
| 2 | The hollow bone (osso buco) of the veal shanks gives this dish its name. |
| 3 | Melt the butter in a large casserole. |
| 4 | Add the sliced onion and saute over medium heat until soft and just beginning to color (about 10 minutes). |
| 5 | With a slotted spoon, remove the onion to a plate and press it against the plate to extract its juices and let them run back into the pan. |
| 6 | Discard the onion. |
| 7 | Dry the veal pieces with paper towels. |
| 8 | Flour them lightly and brown them over medium heat in the onion-flavored butter. |
| 9 | Salt and pepper the pieces, raise heat to medium-high and pour on half the wine. |
| 10 | After a moment, turn the pieces of veal over, salt and pepper the other sides. |
| 11 | Pour on the rest of the wine when the first half has evaporated. |
| 12 | When all the wine has evaporated, arrange the veal pieces so that the wide marrow opening is up. |
| 13 | Add the diluted tomato paste, cover, and cook over low heat about 1 ?hours, or until the veal is tender. |
| 14 | During that time, move the pieces around to prevent them from sticking, and baste them occasionally with their cooking juices, using a bulb baster, but don"t turn them over lest the marrow dissolve and run out. |
| 15 | (you can add a tablespoon or 2 of warm water if the sauce seems to be drying out--but the veal will probably exude plenty of its own juices after the first half hour of cooking). |
| 16 | While the veal is cooking, finely chop together the garlic, parsley and lemon. |
| 17 | Five minutes before serving, stir it into the casserole. |
| 18 | Classically, this dish is served with risotto milanese, made with saffron and parmesan cheese, but any simple rice or pasta preparation will do. |
| 19 | Tom maresca and diane darrow - prodigy guest chefs cookboo |
