Osso buco alla milanese
Veal shin braised two hours in wine and stock, finished with a gremolata of zest and garlic.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Tie each piece round its circumference with kitchen string so the meat stays on the bone.
Nick the membrane around the edge in two or three places, or the pieces curl as they brown.
Dust with flour and brown them in butter on both sides, four minutes a side.
Lift out the meat and soften the finely chopped onion, carrot and celery.
Add the wine and reduce it by half, scraping up what has caught on the bottom.
Return the meat, add stock to half the height of the pieces and braise covered for two hours on a low heat.
Mix the chopped zest, garlic and parsley and scatter it over the osso buco before serving.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Mogens Engelund · CC BY-SA 3.0