How to make a Milanese Style Ossobuco.
Ingredients: Serves 4
- 4 pieces of cross-cut veal shank, 3cm thick
- 2 onions, diced
- 2 celery sticks, diced
- 1 large carrot, diced
- 1 garlic clove, sliced
- 1 sprig of thyme
- 1 bay leaf
- 2 tbsp of tomato purée
- 500ml of white wine
- 1 litre chicken stock, hot
- 10g of dried porcini mushrooms
- flour, seasoned with salt and pepper
- olive oil
For the Gremolata:
- 1/2 bunch of parsley
- 1 lemon, zested
- 1 garlic clove, grated
- To begin, place a heavy-based saucepan over a high heat and add a splash of oil.
- Dust the pieces of veal in seasoned flour and fry until nicely browned on both sides.
- Remove from the pan and set aside.
- Turn the heat down and add another dash of oil with the onion, celery, carrot and garlic.
- Season with salt and sauté until softened.
- Add the thyme, bay leaf and tomato purée and stir for a further 2 minutes.
- Return the meat to the pan and pour in the wine.
- Reduce by a third, then add the hot stock and dried mushrooms.
- Simmer for 2 hours, or until the meat is tender.
- To make the gremolata, finely chop the parsley and place in a bowl.
- Add the garlic and lemon zest and mix together.
- To serve, sprinkle the gremolata over the ossobuco.
- This dish is traditionally eaten with a saffron risotto, but you could also have it with creamy polenta or crusty bread.
- And on’t forget to scoop out the delicious, rich marrow from the holes of the bones!
Click to rate this post!
[Total: 0 Average: 0]