Ossobuco alla Milanese
This hearty, slow-cooked dish is sprinkled with a zesty gremolata just before serving for a fantastic contrast in flavours. Note: Veal is extremely hard to come by in South Africa, so you can substitute the veal shank for Beef shin, however your cooking time for the meat will be longer.
For the Stew
- 4 pieces of cross-cut veal shank (or Beef Shin)
- flour, seasoned with salt and pepper
- olive oil
- 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
- 1l chicken stock, hot
- 10g of dried porcini mushrooms
- Salt & freshly ground pepper to taste
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 meat 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 serve, sprinkle the gremolata over the ossobuco. This dish is traditionally eaten with saffron risotto, but you could also have it with creamy polenta or crusty bread. Don’t forget to scoop out the delicious, rich marrow from the holes of the bones!
To make the gremolata, finely chop the parsley and place in a bowl. Add the garlic and lemon zest and mix together.
- Amount per serving
- % Daily Value*