Osso buco Milanese

Stewed shin of veal

By: Margaret Fulton
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

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.
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.
Cover and simmer very gently, basting meat every 15 minutes, for 1½ hours or until meat is tender but not falling off the bones.
To make gremolata, mix ingredients together and sprinkle over top of osso buco just before serving.

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