Recipe: Braised Veal Shin (Ossi Buchi)

Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

`INGREDIENTS:`
1.8 kg/4 lb shin of veal, cut in 5 cm/2 in pieces	plain flour	salt and freshly ground black pepper
2 tablespoons olive oil	25g/1 oz butter	1 large onion, finley chopped
2 cloves garlic, crushed	400g/14 oz can chopped tomatoes	2 tablespoons tomato puree
125 ml/4 fl oz dry white wine	1 teaspoon sugar	thinly peeld strip lemon rind
1 tablespoon chopped fresh marjoram	3 tablespoons chopped flat-leaf parsley	grated rind of 1 lemon
risotto alla Milanese to serve

`1`	Tie kitchen string around the veal pieces, if desired, to keep them intact. Combine the flour with salt and pepper to taste and use to coat the veal. Heat the oil and butter in a large, heavy-based saucepan, brown the veal all over and remove to a dish. Reduce the heat, add the onion and cook gently for about 10 minutes, until soft. Stir in the garlic and cook for several seconds. Mix in the tomatoes, tomato puree, wine and sugar. Add the strip of lemon rind, marjoram and half the parsley. Return the veal to the pan, placeing the pieces upright so the marrow dows not fall out of the bones. Cover and simmer gently for about 2 hours, until the veal is tender. Add a little stock to the pan after 1 hour if necessary-juices from the veal will add to the liquid content.
`2`	Remove the veal pieces to a heated serving dish and discard the strings. Adjust the seasoning of the sauce and pour over the veal. Mix the remaining parsley with the grated lemon rind and sprinkle on top. Serve with risotto.