los angeles guest suites

 

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

Momofuko in the Wasteland
New York
by Michael Tucker

milkbar.jpgThe Upper West Side just joined the world. Move over East Village; now us UWS Jews can sneak out of synagogue on the High Holy Days and chow down on steamed pork buns without leaving our own...

Read more...
Dorchester: 224 Boston Street
Boston
by Kitty Kaufman

224 3Last year Boston Magazine named owner Kevin Tyo's 224 Boston Street: "Best Dorchester restaurant, neighborhood casual." Sadly, their website doesn't say when they opened. It's got to be 20 years...

Read more...
Hidden Treasures at Tacos Por Favor
Los Angeles
by David Latt

tacosporfavorextDriving on the freeway, looking at the streets and neighborhoods below, I often wonder what fabulous restaurants I'm missing. Tacos Por Favor is one of those places that I had heard about for...

Read more...
A Santa Ynez Wine Country Find: Industrial Eats
Southern California
by Lisa Dinsmore

ieentranceI just love the food and wine community on social media. They find all the coolest and latest places to go when you head out on the road. While our trips to wine country always center on finding...

Read more...