Milanese Veal Recipe

Ossobuco means "hollow bone", and this dish calls for shin of veal cut into sections across the bone. Each bone should have its centre of marrow, which is considered a great delicacy.

Ingredients:

50 g/ 2 oz/ 4 tbsp
1
4 pieces
5 cm/ 2in thick
250 ml/ 8 fl oz/ 1 cup
300 ml/ 1/2 pint/ 1 1/4 cup
1
1 sprig

For the gremolata:
1
30 ml/ 2 tbsp
5 ml/ 1 tsp
1/2

butter
garlic clove, crushed
shin of veal
flour, for dredging
dry white wine
meat or chicken stock
bay leaf
fresh thyme, or 1/4 tsp dried thyme
salt & ground black pepper

small garlic clove
chopped fresh parsley
chopped lemon rind
anchovy fillet (optional)
 

Method:

1. Preheat the oven to 160 ^oC/325 ^oF/Gas 3. Heat the butter with the crushed garlic clove in a heavy casserole large enough for the meat to fit in one layer.

2. Dredge the veal lightly in flour. Add to the pan and brown on both sides. Season with salt and pepper.

3. Add the wine, and cook over a moderate heat for 3-4 minutes, turning the veal several times. Add the stock, bay leaf and thyme. Cover, and bake for 2 hours.

4. To prepare gremolata: Combine the garlic, parsley, lemon rind and anchovy, if using, on a board and chopping them very finely.

5. Remove the casserole from the oven. Taste the sauce for seasoning. Add the gremolata, and mix it well into the sauce. Return the casserole to the oven for a further 10 minutes, then serve.

SERVES 4

 

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