VEAL SHIN WITH TOMATOES/Ossobuco Alla Milanese
This dish is served with risotto alla Milanese, one of the only times it is acceptable to have risotto accompanying a main course.
6 pieces of veal shin, 2-3cm thick
Sea salt and freshly ground black pepper
50g plain flour, sifted
2 tablespoons olive oil
1 small red onion, peeled and finely chopped
2 garlic cloves, peeled and chopped
1 celery heart, finely chopped
½ bottle of white wine
4 sprigs of thyme
1 x 400g tin of plum tomatoes, drained of juice, coarsely chopped
2 bay leaves
1 x gremolata recipe
Preheat the oven to 150 degrees C. Choose a heavy-bottomed lidded ovenproof pan, large enough to hold the pieces of veal in one layer. Season the veal and dust with sifted flour, shaking off the excess. Heat the oil in the pan and brown the meat over a moderately high heat, adding more oil as needed. Remove the pan and set aside. Wipe the pan thoroughly with kitchen paper. Lower the heat, add the butter to the pan and gently fry the onion, garlic and celery for 10-15 minutes, until very soft. Pour in the wine, bring to a boil and simmer until reduced by half.
Carefully place the ossobucco back in the pan on top of the vegetables, making sure the bones are placed upright so that the marrow cannot fall out during cooking. Add the thyme, tomatoes and bay leaves. The liquid in the pan should come halfway up the pieces of veal – if it doesn’t, add more wine. Bring just to boiling, then cover with greaseproof paper and the lid, and cook in the lower part of the oven, checking and adjusting the temperature so that the liquid is at a gentle simmer. The total cooking time should be at 2-2 ½ hours, after which time the meat should fall from the bone and be tender enough to eat with only a fork. Combine the gremolata ingredients. Serve the veal with the sauce and vegetables from the pan and sprinkle with the gremolata.
2 lemons, zest finely grated
1 garlic clove, peeled and very finely chopped
3 tablespoons chopped fresh flat-leave parsley
Recipe printed by permission
by David Latt