Sunday, May 12, 2013

Osso Bucco with Risotto alla Milanese

It seems like yesterday that there wasn't a decent Italian Restaurant in London that didn't have this on the menu, how things have changed and not really for the better.

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.
 Then in a lidded pot on a medium to high heat with Olive Oil and butter, brown the meat both sides, takes a couple of minutes each side, then reserve to a plate.
 Now reduce the heat and add finely chopped onion and a Celery stalk and two cloves of garlic and sweat on low heat for 15 to 20 minutes.

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
 To make a proper Risotto alla Milanese takes around 50 minutes, Start by sweating at low heat finely chopped Garlic and Onion for around twenty minutes in Olive Oil and Butter.
Then off the heat add your Risotto rice and stir with a wooden spoon until they are coated and glossy then put back on a medium to low heat and add your first ladle of the top quality Chicken stock, let the stock completely absorb before adding another...
Keep stirring adding ladle after ladle very slowly. after 30 mins your rice is cooked add a generous pinch of saffron, and a glass of White wine.
As it absorbs add a good grating of fresh parmesan and 2 tablespoons of room temperature Butter and stir in.

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

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