Osso Buco

Serves 6

Ingredients
2 tablespoons extra virgin olive oil 2-1/2 to 3 pounds veal shanks (6 pieces 1-2 inches thick) 1/2 cup diced carrot 1/2 cup diced celery 1 medium onion diced 2 !bsp (about " cloves) chopped garlic 3-" sprigs #resh thyme (or 1 tsp$ dried) 1 large can tomatoes 1 cup dry %hite %ine 1-2 cups chicken or veal stock &lour #or dusting Salt and 'epper (remolata 2 !bsp )inced #lat (*talian) parsley 1 !bsp grated lemon +est 2 cloves garlic crushed and minced 1 'reheat oven to 32,-&$ 2 .eat a dutch oven on the stove top over medium heat /dd olive oil$ 3 Season the veal shank %ell %ith salt and pepper$ 0redge the veal shanks through some #lour shake o## any excess and add the meat to the hot oil in the pan$ *ncrease the heat to medium high and cook the meat on each side until %ell bro%ned (about , minutes per side)$ 1emove the shanks to a plate set aside$ 4 /dd the onions carrots and celery to the dutch oven$ 2ook the onion mixture stirring #re3uently until the onions are translucent (about #ive minutes) and toss in the garlic and thyme$ 2ontinue cooking until the vegetables 4ust begin to bro%n (about 15 minutes)$ 5 /dd the shanks back to the pan$ 'our in the %ine and then add enough stock to come a little more than hal# %ay up the side o# the shanks$ 6ring to a simmer$ 2over the pan and put it in the oven to cook until the meat is tender about an hour to an hour and a hal#$ 6 2ombine the gremolata ingredients add be#ore serving

Risotto alla milanese

Serves 6

Ingredients

1/2 1 2

cup (1 stick) unsalted butter small onion very #inely chopped tablespoons extra virgin olive oil

6 to 7 cups boiling veal or chicken broth Salt to taste (ood-si+e pinch o# sa##ron threads po%dered in a mortar and steeped in 3 tablespoons %arm %ater 1 cup #reshly grated 'armigiano-1eggiano cheese

cup dry %hite %ine

cups arborio rice

1$ *n a large heavy saucepan or casserole melt 1/" cup ( 1/2 stick) o# the butter add the oil and onion over medium heat until the onion is translucent 7 to 8 minutes stirring #re3uently$ 'our in the %ine and continue cooking until the %ine is nearly evaporated$ /dd the rice and cook #or 2 minutes stirring to evenly coat the grains$ 2$ /dd 1 cup o# the boiling broth season %ith salt and stir$ 9nce the li3uid evaporates pour in another 1/2 cup o# broth$ 2ontinue adding broth in small amounts as it evaporates and is absorbed and cook until the rice is bet%een al dente and tender stirring almost constantly$

3$ / #e% minutes be#ore the rice is done add the diluted sa##ron and stir$ /dd the remaining 1/" cup ( 1/2 stick) butter and the cheese and stir$ 2over and leave the risotto #or , minutes be#ore serving$ Serve %ith more 'armigiano$

Prato Biscuits - Cantucci

)akes 7-8 do+ens

Ingredients
" cups all purpose unbleached #lour 2 cups sugar 1 teaspoon baking po%der 1 teaspoon baking soda pinch o# salt 3 large eggs grated +est o# 1 orange and 1 lemon 15 : tablespoons o# butter melted 1 : cups %hole almonds

'lace the #lour in a mixing bo%l %ith sugar baking po%der baking soda and a pinch o# salt$ )ix and add the 3 eggs orange and lemon peel and butter$ )ix %ell$ /dd the almonds and %ork them in 1oll out into 6 long rolls about 1 1/2 ;/" cm thick and space out on 2 buttered baking sheets$ 'reheat the oven to 37, and bake #or 1, minutes$ 1emove #rom the oven and separate i# they have gro%n together$ Slice each roll into slices 1/2;/1cm thick$ !urn these over and bake another , minutes 2ool and store in a biscuit tin$