Veal slices cut from the leg, slowly cooked in wine and herbs form the basis for this rich and tasty dish from Milan. The secret to this dish is a garnish of fresh parsley, grated lemon peel, and garlic called gremolada. It’s added at the end and gives the dish a light, fresh taste.

It only takes a few minutes to prepare the ingredients and then just let it cook on its own for about one hour.

Helpful Hints:

Veal shanks cut for osso buco can be found in the meat case in many supermarkets. Or ask the butcher to cut 2-inch slices from the hind shank of the veal. It is meatier and more tender than the front shank.

Broccoli or broccolini can be used instead of broccoli rabe.
This can be made ahead and rewarmed. If the sauce becomes too thick or the pan dry, add a little water to it. If making ahead, add the broccoli rabe when rewarming the dish.

Chop vegetables in a food processor.

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Osso Buco alle Milanese (Braised Veal Shanks)

INGREDIENTS

1 tablespoon flour

Salt and freshly ground black pepper

1 1/2 pounds veal shanks (visible fat removed)

3/4 pound red potato

4 teaspoons olive oil

1/4 cup coarsely chopped carrots

1/4 cup coarsely chopped onion
1 cup sliced celery

1 cup dry white wine

1 cup fat-free, low-sodium chicken broth*

1/4 pound broccoli rabe (large leaves removed)

For gremolada:

1 tablespoon chopped parsley

1/2 tablespoon grated lemon rind (zest)

4 medium garlic cloves, crushed

DIRECTIONS

Place flour on a plate and season with salt and pepper to taste. Dip the veal shanks into the flour making sure all sides are coated. Wash potatoes do not peel and cut into 1-inch pieces.

Heat the oil in a skillet just large enough to hold the veal in one layer over medium-high heat. Add the veal and brown 2 minutes. Turn veal over and add the carrots, onion, celery and potatoes. Cook 2 minutes. Add the wine and broth. Bring to a simmer, cover, and simmer 50 minutes. The liquid should not boil. Add a little water if the skillet becomes dry. Add the broccoli rabe, cover and simmer 10 minutes.

For the gremolada: Remove the meat and broccoli raab from the skillet, when they are cooked and place on two dinner plates. Sprinkle them with salt and pepper to taste. Add the parsley, lemon zest, and garlic to the liquid. Bring to a boil and cook about 2 minutes. Add salt and pepper to taste.

Spoon the sauce over the meat and serve.

Yield 2 servings.

(From “Mix ‘n’ Match Meals in Minutes for People with Diabetes” by Linda Gassenheimer, published by the American Diabetes Association. Reprinted with permission from The American Diabetes Association. Gassenheimer’s latest book is “Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals,” published by the American Diabetes Association. To order either book call 1-800-232-6733 or at www.shopdiabetes.org.)/Tribune News Service