Osso Bucco alla Milanese RecipeOrigin: Italy Period: Traditional |
Ingredients:
4 ossi buchi (veal shins) 
Osso Bucco alla Milanese Preparation:Method:You need a frying pan that's large enough for all the ossi buchi to fit in a single layer. Add the oil to this and heart. Dust the veal with flour then fry until browned on both sides. Remove from the pan and reserve. Add the butter to the pan and melt. Use this to cook the vegetables for a few minutes (do not allow to brown) then season with a pinch of salt. When the vegetables are just soft return the meat to the pan and add the wine. Simmer gently until almost all the liquid has evaporated then add the hot stock. Turn the heat down to a gentle simmer and cover. Allow to cook for about 90 minutes, turning the meat every 20 minutes or so (by the end the meat should be coming off the bone). Mix all the gremolata ingredients together then plate-out the ossi buchi and sprinkle the gremolata over the top. |
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