Gremolata (for garnish)

Make as close to serving time as possible so that the lemon zest doesn't dry out.

Combine three ingredients and sprinkle about 2 teaspoons over each serving.

COOKING METHOD

1. Dredge veal in flour and shake off excess. In a large Dutch oven, heat the olive oil until hot. Brown the veal on all sides. Remove veal from pan and reserve.

2. Add more olive oil if needed and sauté onion, celery and carrot until tender, about 5 minutes.

3. Add wine to pan, scraping up any browned bits at the bottom of pan. Return veal and any accumulated juices and cover with the vegetables. Add tomatoes, bay leaves, thyme, basil, oregano and salt and pepper.

4. Simmer over low heat, covered, for 1½ hours. Remove cover for the last 15 minutes of cooking to allow the sauce to reduce slightly. Remove bay leaves.

5. Combine ingredients for Gremolata in a small bowl.  When ready to serve, sprinkle each serving with Gremolata.  You can serve Osso Buco on a bed of Couscous, classic Risotto Milanese, garlic mashed potatoes, or soft polenta.

Yield: 4 servings (one piece veal shank per serving)

Fried Zucchini

To be prepared as close to serving time as possible.

To serve four, use about 3 medium size zucchini.   Cut ends off and slice into 1/4 inch thick lengthwise slices.   Cut these slices into 1/4-inch thick strips.  Scramble 2 eggs in a shallow bowl and season with salt and pepper; in another shallow bowl add about 2 cups of plain dried breadcrumbs seasoned with 2 teaspoons dried oregano and salt & pepper to taste.  Heat about 1/2-inch of vegetable oil in a large non-stick fry pan.  Coat zucchini strips in the egg mixture and then roll in the breadcrumbs to coat well.  Press the breadcrumbs with your fingers onto the zucchini and place the strips on a clean plate - separate the strips so they don't stick to each other.   Test the oil to be sure it is hot enough by placing one coated zucchini strip in the fry pan.  If the strip instantly sizzles the oil is hot enough.  If there is no sizzle, then remove it and allow the oil to continue heating up. Start frying the breaded zucchini strips in the hot oil in batches but don't add them all at once. Let each batch brown on one side before turning with tongs to brown the other side. When both sides have browned, remove with tongs to paper towels to drain.  Continue frying remaining zucchini strips.  Transfer fried zucchini to a large serving platter and bring to the table along with the Osso Buco.

 1. Combine water, red wine and sugar in a saucepan and bring to a boil, stirring until sugar dissolves.

2. Remove yellow zest from lemon using a vegetable peeler and then juice the lemon. Add the peel, juice and mint to the wine mixture and remove the saucepan from the heat.

3. Peel each pear leaving the stem intact.  Cut a thin slice from the bottom of the pear to allow the pear to stand upright.  Using a melon baller or small spoon, remove the core from each pear. Quickly place pears into the wine mixture to avoid discoloration. Return saucepan with pears to a medium high heat and bring liquid to a gentle simmer (not boiling). Cook pears 15 - 30 minutes, depending on how ripe the pears are.

4. When tender throughout, remove saucepan from heat and allow pears to cool in the liquid for 30 minutes.

5. Remove pears and strain liquid into a small saucepan. Bring to a boil and cook 15 - 20 minutes, until the liquid reduces, and is a light sticky syrup.

6. To serve, spoon a small puddle of warm syrup onto each serving plate. Place a pear in the center and arrange one or two nuggets of Parmigiano-Reggiano next to the pear. Garnish with a sprig of fresh mint.

Yield: 6 servings