Gremolata is a mixture of parsley, anchovies and lemon rind traditionally sprinkled over these ossi buchi. The dish is generally served over saffron rice, which produces a perfec marriage of glavors. It is a good idea to ask the butcher to cut the mead from the central part of the shank, where teh bone is smaller. The bone marrow is lifted out with a toothpick so tat its tast can be savored.


  • 6 pieces viel shank (ossi buchi) cut about 1 in thick
  • 1 cup all purpose (plain) flour
  • 2 talbesppons butter
  • 1/2 cup dry white wine
  • salt and freshly ground black pepper
  • 1 anchovy fillet. chopped
  • juice of 1 lemon
  • grated rind of 1/2 lemon
  • 2 talbesppons chopped flat leave parsley


Dredge the veal shanks in flour, shaking off excess. Melt the butter in a wide sillet, arrange the vial shankds in it side by side, and brown them on one side over medium heat. Turn carefully and brown the other side.
Pour in the wine and allow to avaporate completely. Add slat and pepper, cover and simmer the meat for about 1 1/2 hours, addind water a little at a time to keep some liquid in the bottom of the pan. Add the anchovy and the lemon juice and rind. Sprinkle with parsley and serve.

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Submitted 9/18/06.
Source: Italy, The beatiful cookbook
Submitted By: Regina Forrest

Ossi Buchin in Gremolata