Sunday, May 12, 2013
Osso Bucco with Risotto alla Milanese
This is one of the great classic dishes of Northern Italy traditionally served with a Risotto alla Milanese, truth is the original dish created in the Osteria Restaurant in Milan did not include Tomatoes that was a somewhat later addition of 40 years ago but in my view a welcome one.
Osso Bucco is cross cut veal shank, the marrow hole at the centre of the veal shank oozes a rich flavour and a glossy appearance.
Start by seasoning well your meat and dust in Flour.
Once the onions are sweet and translucent add a glass of white wine or Vermouth a tin of Tomatoes and a pint of Chicken Stock. Top with a Bay leaf and season generously bring to the boil add your reserved veal, put on a lid and place in the oven in a preheated oven at 150c for at least two and a half hours
Make a quick Gremolata which is no more then chopped Parsley Garlic and the zest of a couple of Lemons combine it all together
Serve the risotto on the plate topped carefully with the Osso Bucco being careful to keep in one piece and not to loose the marrow.
Now sprinkle over the fresh vibrant Gremolata
Perfection on a plate well worth the wait