Veal shinbones
Flour
Butter
salt
pepper
Celery
Carrots
Rice
Onion
Mushrooms
sage
rosemary
Tomato
White Wine
Lemon
parsley
Anchovy
garlic

Have the butcher cut 2 veal shinbones full of marrow into 3-inch pieces, to make 6 individual servings. Roll the shinbones into flour and sauté in 4 tablespoons butter over high heat until brown on all sides. Turn bones on side to hold in marrow.

Add 1 teaspoon salt, ½ teaspoon pepper, ½ cup finely chopped clery, 1 medium onion finely chopped, ½ cup finely chopped carrots, ½ cup minced mushrooms, 1 large ripe tomato, peeled, seeded, and chopped, ½ teaspoon crumbled sage, and ½ cup rosemary. Reduce heat, cover and braise for 10 min.

Add 2 cups white wine. Cover and gently simmer for 2 hours. The liquid should barely cover the bones.

Just before serving stir in the gremolada. This consists of the grated rind of 1 lemon, 2 tablespoons chopped parsley, 1 anchovy, mashed and 1 clove of garlic, minced. Serve with cooked rice. Risotto all Milanese is the classic accompaniment to this dish.