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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 Milanese 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.
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Veal
shanks or knuckle slices
Photo by Mogens Engelund |
Ingredients
for Ossobuco
alla Milanese
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
alla Milanese
- Heat
the oil and butter together in a pan
- 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
- Turn
down the heat and add the mirepoix of vegetables to
pan and sweat for two minutes
- Add
the herbs and lemon juice and sweat for a further
two minutes
- Add
the tomato concassé and tomato paste (thinned with
a little stock) and stir well
- Pour
in the wine and stock, bring to a boil and simmer
for two minutes to combine
- Pour
over the veal and cover with a tight fitting lid or
tin foil
- Braise
in the oven (180ºC) or gently on top of the stove
until meat is tender; approx. 1 ½ hours
- Remove
veal from the sauce and keep warm
- Pass
the sauce, through a fine strainer and correct (adjust)
the seasoning and consistency
- Return
veal to sauce and bring to a simmer
- Add
the julienne or jardiniere of vegetables and simmer
for 2 minutes
- Serve
the Ossobuco sprinkled with a mixture of chopped parsley,
lemon peel and garlic (this is called a gremolta)
Chef's
Tip for Ossobuco
alla Milanese
Ossobuco
is traditionally served with a risotto Milanese and
crusty bread.
'Sweat'
means to cook gently without colouring the ingredients
The various cuts of vegetables mentioned here are
covered in my cooking tips of the week
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Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Enjoy
your Ossobuco
and bon appetit . . . . .
Recipe
from professional
Chef Tallyrand
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