Osso buco Milanese

Osso buco Milanese

Stewed shin of veal

By
From
Encyclopedia of Food and Cookery
Serves
4

This dish has spread far beyond Lombardy, where it originated. It is a wonderful dish of veal on the bone, the marrow still intact, gently cooked in wine and tomatoes; it is at its best when made with very young, tender veal. Osso buco is served sprinkled with gremolata, a mixture of parsley, garlic and lemon zest, and is traditionally accompanied by risotto Milanese.

Ingredients

Quantity Ingredient
1.5kg veal shin, cut into 5 cm pieces
35g plain flour
60g butter
170g white wine
3 tomatoes, peeled and chopped
250ml veal or vegetable stock
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Gremolata

Quantity Ingredient
30g parsley, finely chopped
1 garlic clove, finely chopped
2 teaspoons lemon zest, grated

Method

  1. Dust veal lightly with flour. Melt butter in a large deep pan, add veal, a few pieces at a time, and brown on all sides. Remove browned pieces and keep warm while browning the rest.
  2. Return all veal pieces to pan when all are browned, arranging them so they remain upright to prevent the marrow falling out as meat cooks. Pour wine over and simmer for 10 minutes. Add tomatoes and stock and season with salt and pepper.
  3. Cover and simmer very gently, basting meat every 15 minutes, for 1½ hours or until meat is tender but not falling off the bones.
  4. To make gremolata, mix ingredients together and sprinkle over top of osso buco just before serving.
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