Ossobuchi in Vino
Veal shanks in Red Wine
Serves 4

4-5 tablespoons of olive oil
2 medium onions, peeled and sliced
3 shallots, peeled and sliced
6 cloves garlic, peeled and sliced
4 veal shanks, 1 1/2 to 2 inches thick
1/2 teaspoon salt Freshly ground pepper
2/3 cup or more dry red wine
1 tablespoon fresh lemon juice
2 tablespoons minced fresh parsley


In a heavy pot, heat the olive oil, add the onions and shallots, and sauté slowly until they begin to soften. Add the garlic and continue to sauté until the garlic softens Add the veal shanks and brown slowly on both sides. Sprinkle with salt and pepper, then slowly add wine, lemon juice, and parsley. Stir to blend, cover the pot, lower the heat, and simmer for 45 minutes to 1 hour, or until fork-tender. Add more wine as needed to keep the meat from drying out. Serve the veal shanks immediately, with some pan juices.