One small knuckle of veal per person
2 or 3 ozs. butter
Flour
Salt and pepper
1 wineglassful dry white wine
1 tablespoonful chopped parsley
1 anchovy
Grated rind of half a lemon
Stock or water

"This is the knuckle of veal, rich and tasty when prepared 'Alla Milanese'. Allow one small knuckle of veal per person, and it should be sewn nearly through in sections about 1 1/2 or 2 inches long, so that one has a number of sections of bone, each surrounded by a circle of muscle. Heat the butter in a heavy pan large enough to accommodate the veal knuckles in one layer; flour the knuckles and brown on both sides in the hot butter, seasoning with salt and pepper; add the wine, and continue cooking until the wine has almost evaporated, then add stock or water just to cover the meat; cover closely, and cook slowly for at least an hour, adding more stock if it looks as though the meat is drying. Meanwhile pound together in a mortar the garlic, anchovy, lemon rind and parsley, and five minutes before serving, add to the gravy, and bring to the boil, stirring with a wooden spoon. It is customary to serve Ossobuco with a plain Risotto, coloured with saffron; this, incidentally, is the only instance of rice served with a meat dish."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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