Braised veal shanks

Braised veal shanks

Ossobuco alla Milanese

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 shin of veal, cut into 4cm lengths, with the marrow bone in the centre, about 1.25kg
salt
pepper
flour, for dusting
4 tablespoons olive oil, plus extra if needed
1 onion, diced
2 celery stalks, diced
1 carrot, diced
2 glasses dry white wine
300ml veal stock

Method

  1. Dust the veal with seasoned flour. Heat the olive oil in a large pan, add the meat and fry until browned on all sides. Remove from the pan and set aside.
  2. Add more oil if necessary, then gently fry the onion, celery and carrot in the same pan until lightly browned. Return the meat to the pan, pour in the wine and stock and bring gently to the boil. Cover and cook for about 1½ hours, until the meat is tender, removing the lid towards the end of cooking.
  3. Check from time to time and add a little more stock if the mixture is getting too dry. Adjust the seasoning and serve with Risotto Milanese and gremolata, a mixture of finely chopped lemon rind, garlic and parsley.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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