pom couscous

pom steak

oftt

Osso Buco Alla Milanese from the River Cafe

Print Email

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.

For 6

6 pieces of veal shin, 2-3cm thick
Sea salt and freshly ground black pepper
50g plain flour, sifted
2 tablespoons olive oil
120g butter
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.

GREMOLATA

rivercafebook.jpg

2 lemons, zest finely grated
1 garlic clove, peeled and very finely chopped
3 tablespoons chopped fresh flat-leave parsley

 

Recipe printed by permission

Restaurant News

Hunan by the Falls
Ohio
by Nancy Ellison

lebron-james.jpg(Well two, if LeBron James leaves.)

While a little disappointed on a recent trip to this town by the pizza-by-the-slice on Mayfield Road (“Our Little Italy is better than your Little Italy”), we...

Read more...
Two New York WOW moments!
New York
by Nancy Ellison

How I love New York restaurants! I love my old standbys. I love the familiar friendly faces and food that I know exactly how it will taste. But, I also love going somewhere unexpected and...

Read more...
The Eastside Grill
New England
by Lisa Dinsmore

eastside-grill-logo.jpgWhile back home in Massachusetts for my father's 70th birthday – which is so hard to believe – my husband, older sister Sue and I wanted to take him out one night for a first-class, adult meal...

Read more...
A Visit to S.Y. Kitchen
Southern California
by Lisa Dinsmore

SYoutsideWhile we find ourselves in Santa Barbara wine country, also known as the Santa Ynez Valley, about every other month or so, I can honestly say I had never been to the actual town of Santa Ynez...

Read more...