Recipes from professional Chef Tallyrand:

OSSOBUCO ALLA MILANESE

As winter closely approaches in the UK, this week I thought I would share with you a recipe that is wonderful for a cold winters night. Ossobuco alla Milanaise is a traditional Italian veal stew, that requires little preparation or cooking skills but results in a wonderfully tasteful dish.

As with all meals serve your Ossobuco in a pleasant setting with good friends and a generous amount of love.

Ingredients for Ossobuco

Slices of veal knuckle (must be meaty)	8		pc
Olive oil	150		ml
Butter	100		gm
Flour	100		gm
Mirepoix of vegetables	200		gm
Garlic clove	4		pc
Thyme			sq
Bay leaf	2		pc
Lemon	½		pc
Dry white wine	400		ml
Veal stock	400		ml
Tomato concassé	250		gm
Tomato paste	2		tbs
Julienne or jardiniere of vegetables	200		gm

How to make Ossobuco

1. Heat the oil and butter together in a pan
2. Coat the veal with a little seasoned flour, and brown on all sides in the butter and oil, remove from pan and place in casserole/braising dish
3. Turn down the heat and add the mirepoix of vegetables to pan and sweat for two minutes
4. Add the herbs and lemon juice and sweat for a further two minutes
5. Add the tomato concassé and tomato paste (thinned with a little stock) and stir well
6. Pour in the wine and stock, bring to a boil and simmer for two minutes to combine
7. Pour over the veal and cover with a tight fitting lid or tin foil
8. Braise in the oven (180ºC) or gently on top of the stove until meat is tender; approx. 1 ½ hours
9. Remove veal from the sauce and keep warm
10. Pass the sauce, through a fine strainer and correct (adjust) the seasoning and consistency
11. Return veal to sauce and bring to a simmer
12. Add the julienne or jardiniere of vegetables and simmer for 2 minutes
13. Serve the Ossobuco sprinkled with a mixture of chopped parsley, lemon peel and garlic (this is called a gremolta)

Chef's Tip for Ossobuco

Ossobuco is traditionally served with a risotto Milanese and crusty bread.

'Sweat' means to cook gently without colouring the ingredients
sq = sufficient quantities: add to taste
The various cuts of vegetables mentioned here are covered in my cooking tips of the week

Enjoy your Ossobuco and bon appetit . . . . .

Published 18 September 2000