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Entrees Lobster Thermidor Chicken Brociolettini Chicken
Marsala 		Osso Buco Steak
Roll-ups 		Pork with Orange Sauce
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Osso Buco
  Ingredients:
3 Veal Shanks, 2-3-1/2" pieces
1/3 cup flour
Salt & Fresh Ground Pepper
3 tablespoons olive oil
3 tablespoons butter
1/2 teaspoon ground sage
1 teaspoon Rosemary
1 onion, finely chopped
3 tomatoes, peeled, seeded, sliced
1 clove garlic, minced
1 rib celery, diced
1-1/2 cups Dry White Wine
1-1/4 cups Chicken broth
2 tablespoons tomato paste
Fresh Parmesan Cheese

Gremolada
2 cloves of garlic, minced
2 tablespoons parsley, chopped
1 tablespoon lemon zest
Optional: 1-2 anchovy fillets, finely chopped
Directions:
Dredge the veal in flour that has been seasoned with salt and pepper.
In a large skillet heat the oil and butter together; add veal and brown on all sides.

In a baking casserole add the veal sprinkled with sage and Rosemary.
Add onion, 1 clove of garlic, carrots, celery, salt & pepper.
Cover casserole and cook for 10 minutes.
Remove cover and add the wine, chicken broth, tomato paste and Parmesan cheese.
If necessary, add stock if additional liquid is needed during baking.
Cover and bake in a 350 Deg. F. oven for approximately 2 hours until meat is tender.

Gremolada (an essential part of the Osso Buco):
Combine the 2 remaining pieces of garlic, parsley and lemon peel and sprinkle mixture over the veal just before serving. (Anchovies are optional)