Ossobuco alla Milanese

Ingredients

150 g unsalted butter, plus extra for thickening if you wish
6–8 medium or large slices of veal shank at least 3.5 cm thick
2 teaspoons sea salt
freshly ground black pepper
1 large onion, finely chopped
150 g chopped carrots
150 g celery, chopped
400 ml dry white wine
1 and a 1/2 teaspoons double-concentrated tomato purée
1 bay leaf
250ml veal stock
Risotto Milanese, to serve
(see page 126)
For the gremolata:
• finely grated zest of 1 Amalfi lemon
• 1 garlic clove, finely chopped
• 4 tablespoons finely chopped flat leaf parsley

Method

Preheat the oven to 180ºC/gas mark 4.

Melt the butter in a large flameproof casserole dish and brown the veal.

Add the salt and pepper to taste, then transfer the meat to a plate and set aside.

Add the onion, carrots and celery to the fat remaining in the casserole dish and fry over a high heat for 5–10 minutes, until the onions begin to brown.

Return the veal to the dish, placing it with the bones upright to prevent the marrow falling out.

Lower the heat and add the wine. When the alcohol has evaporated, carefully stir in the tomato purée and cook for another 5 minutes.

Add the bay leaf, then taste and adjust the seasoning before adding the veal stock.

Cook for another 5 minutes over a high heat.

Cover the casserole and place in the oven for 2 hours.

The meat is ready when it simply comes off the bone with a fork.

To make the gremolata:

Just combine all the ingredients for it in a bowl and set aside for later.

Transfer the meat to a large serving dish or arrange on individual plates.

Using a wooden spoon, squash the vegetables remaining in the casserole dish to make a rough sauce, adding a little butter to thicken it if you wish.

Pour the sauce over the veal and sprinkle the gremolata on top.

Serve with the Risotto Milanese.

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