Mum has a great recipe (with veal) but I cant really remember.... tomatoes, garlic, onions, white wine, herbs... I know I'm missing a few things..... and she puts a few bones in as well....

and I like it served with fresh egg pastas like tagliatelles and some freshly grated parmesan.... hum........ 

French_vanilla

That's brilliant Geoff.  You're right, you're not going to get much more authentic than The Silver Spoon!  Thanks very much.

GeoffP wrote:

This one is from "The Silver Spoon" (can't get much more genuine than that )

OSSO BUCO, MILANESE

Serves 4

Ingredients
• 6 tablespoons butter
• 1/2 onion, chopped
• 4 osso buco (2-inch thick rounds of veal shank)
• all-purpose flour, for dusting
• 5 tablespoons dry white wine
• 3/4 cup Meat Stock
• 1 celery stalk, chopped
• 1 carrot, chopped
• 2 tablespoons tomato paste
• salt and pepper

For the gremolata
• thinly pared rind of 1/2 lemon, finely chopped
• 1 fresh flat-leaf parsley sprig, finely chopped


Directions
Melt the butter in a pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes.

Dust the veal with flour, add to the pan and cook over high heat, turning frequently, until browned all over.

Season with salt and pepper and cook for a few minutes more, then pour in the wine and cook until it has evaporated.

Add the stock, celery and carrot, lower the heat, cover and simmer for 30 minutes, adding more stock if necessary.

Mix the tomato paste with 1 tablespoon hot water in a bowl and stir into the pan.

Prepare the gremolata by combining the lemon rind and parsley in a bowl, add the mixture to the veal, turn carefully and cook for 5 minutes more.

Wonderful Geoff, thanks.  I used beef shin rather than veal so the 30 minutes cooking was obviously not going to be enough, I cooked mine for more like 3 or 4, but it was delicious.  Thanks