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Osso Buco Milanese

February 17, 2012

One of my favourite dishes, and I don’t make it often enough.

Ingredients (serves 4):

80g butter

1 onion, chopped

4 osso buco (5cm thick slices of veal knuckle)

plain flour, for dusting

150ml dry white wine

200ml veal stock (or chicken stock)

1 celery stick, chopped

1 carrot, chopped

2 tbsp tomato puree

salt and pepper

For the gremolata:

1/2 lemon, zest only

flat leaf parsley, finely chopped 

1 shallot, finely chopped

Chose a casserole dish large enough to fit the meat in one layer.

Dust the veal with flour, melt the butter in a casserole dish and brown the meat. Remove from the pan.

Cook the onion in the same pan on a low heat, for about 5 minutes. Add the chopped carrot and celery and a pinch of salt. Continue cooking them gently.

Return the meat to the pan, add the tomato puree and white wine, cook and reduce.

Add the hot stock, turn the heat down and cover with a lid. Cook gently for about 1 1/2 hours or until the meat is coming off the bone, turning them every 20 minutes or so. Be careful for the bone marrow not to slip out or to break the Osso Buchi.

When done, lift the meat out gently, sprinkle with gremolata to serve. Season and reduce the sauce.

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