Classic Italian Recipes (9780600624424) by Del Conte Anna

Author:Del Conte, Anna [DEL CONTE, ANNA]
Language: eng
Format: epub
ISBN: 9780600624424
Publisher: Hachette Book Group USA
Published: 2011-04-04T00:00:00+00:00

SECONDI

Braised veal shanks with gremolata

Ossobuchi alla milanese

SERVES 4

4 veal shanks, about 250 g (8 oz) each

50 g (2 oz) butter

1 tablespoon olive oil

2 shallots, finely chopped

flour, for coating

200 ml (7 fl oz) dry white wine

200 ml (7 fl oz) meat stock

sea salt and pepper

GREMOLATA

grated rind of

1 unwaxed organic lemon

2 tablespoons chopped flat leaf parsley

2 garlic cloves

There are two recipes for ossobuchi, one made without tomatoes, which is the original recipe from Milan found below, the other with tomatoes from Emilia-Romagna, which was created in the 19th century when tomatoes became popular in northern Italy. Traditionally served with Risotto with saffron (see here).

Tie the shanks across and around with cooking string as if they were small parcels. This will help them keep their shape while they cook.

Heat the butter and oil in a saucepan that is large enough to hold the veal in a single layer. Add the shallot and cook for about 10 minutes or until it is just beginning to colour.

Meanwhile, coat the veal with flour seasoned with a little salt. Add the meat to the onion in the pan and brown well on both sides. Season with a little salt and some pepper.

Pour over the wine and boil rapidly for 5 minutes, turning the veal over once or twice. Add a little of the stock, cover with a lid and cook over a low heat for about 2 hours. Carefully turn and baste the veal every 15 minutes or so, adding a little more stock whenever the liquids dry up. If, by the time the meat is tender, there is too much liquid in the pan, lift out the meat, keep it warm and boil briskly to reduce the sauce.

Make the gremolata. Mix together the lemon rind, parsley and garlic and season with a little pepper.

Arrange the veal on a warm serving plate. Sprinkle the gremolata over the top and serve.

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