Ossobuco alla Milanese (Braised Veal Shanks)
Added by Allora Andiamo | Fri 28 Aug 2009 @ 14:16
There are many different versions of Ossobuco and this is my favourite way of cooking it. Don\'t be fooled by it\'s simple ingredients ;-) This recipe produces a rich tasting dish, full of wonderful flavours that are enhanced even further by adding gremolata to the sauce once it\'s finished cooking.
8 slices of veal schank
1 large onion, finely diced
2 sticks of celery, finely diced
approx 600ml beef /veal stock
300ml dry white wine
3 or 4 tbsp olive oil
about 70g cold butter
2 bay leaves
Salt, pepper and some plain flour for coating
Some kitchen string
2 heaped tsps of finely grated lemon zest
about 6 heaped tbsps of finely chopped parsley
1 large clove of garlic, finely chopped
1. First, tie up the veal shanks with kitchen string, as though you were tying up a parcel. This will help them to keep they\'re shape whilst they\'re braising.
2. Season the flour (about 6 tbsps worth) with salt and pepper, then dip the veal into the seasoned flour, coating it lightly. Shake off any excess.
3. Using a large, deep frying pan ,heat the olive oil till its quite hot then add the veal to the pan and brown on both sides. Remove from the pan and set aside for now.
4. Add about 1 tbsp of the butter to the pan and gently fry the onions and celery over a low heat, till soft but not browned (should take about 10 mins). Throw in the bay leaves.
5. Return the veal to the pan, along with any juices they may have released. Add the wine and cook over a high heat till its reduced by about half, scraping the bottom of the pan to loosen any crusty bits that would have formed whilst frying.
6. Meanwhile, heat the stock up in a small pan then add to the meat. Pop the lid on, reduce the heat to low and simmer very gently for anywhere between 1.5 to 2 hours. You\'ll know its ready when the sauce has thickened and you can pull the meat off the bone easily.
To prepare the gremolata just mix together the parsley,lemon zest and garlic and put it in a little bowl.
7. Remove the veal slices from the pan, cover with foil and keep them warm whilst you finish the sauce.
8. Turn up the heat. Once the sauce starts to bubble, add the rest of the cold butter to the sauce,take it off the heat and whisk it gently till its nice and glossy.
9. Serve the veal slices with some of the sauce and sprinkled with a little of the gremolata. I actually like to put a little bit of the gremolata directly into the sauce as well, just before i serve it, but it isn\'t a must.