Shanks for the Memories

DEAR SOS: Could you please try to get the recipe for osso buco from Mi Piace Restaurant in Pasadena? I am sure your readers will enjoy it as much as I do.

LINDA RAMIREZ

Montebello

DEAR LINDA: Happily, Mi Piace came through with its recipe for osso buco, which includes the traditional sprinkling of gremolata, the Italian word for the flavor-enhancing topping.

Osso Buco

Active Work Time: 40 minutes * Total Preparation Time: 2 hours 20 minutes

6 veal shanks

1 cup flour

3 tablespoons oil

1/3 pound mushrooms, quartered

2 carrots, diced

2 stalks celery, diced

1 onion, diced

1 cup diced eggplant

1/2 fennel bulb, diced (about 1 cup)

2 tablespoons chopped garlic

1 cup red wine

1/2 cup tomato paste

6 cups reduced-sodium beef stock

2 bay leaves

Salt, pepper

* Dredge veal shanks in flour and shake off any excess.

* Heat oil in Dutch oven over medium-high heat until it begins to smoke. Add shanks and sear until they are browned on all sides, 3 to 5 minutes per side. Remove and pat dry of excess oil.

* Reduce heat to medium and add mushrooms, carrots, celery, onion, eggplant, fennel and garlic to pan. Saute until softened and evenly browned, 8 minutes. Add wine and heat over medium-high heat to deglaze pan, scraping bits from bottom of pan, 1 to 2 minutes.

* Return shanks to pan. Whisk together tomato paste and beef stock and add to pan. Add bay leaves and salt and pepper to taste. Cover pan and bake at 325 degrees until meat is tender and pulls away from bone, 1 hour 30 minutes. Remove shanks from pan and keep warm.

ASSEMBLY

2 tablespoons butter

3 tablespoons grated lemon zest

1 tablespoon minced parsley

1/2 teaspoon minced garlic

* Bring liquid remaining in pan to boil over medium-high heat and reduce to half, 10 minutes. Add butter and swirl until melted. Pour over shanks.

* Combine zest, parsley and garlic. Divide shanks among serving plates and top with zest mixture.

6 servings. Each serving: 341 calories; 1,810 mg sodium; 56 mg cholesterol; 12 grams fat; 32 grams carbohydrates; 21 grams protein; 1.12 grams fiber.