Ossobuco is one of the signature dishes of Milanese cuisine. Veal shanks are cut cross-ways to reveal the marrow, a cut often just referred to as 'ossobucco'. The dish is finished with a gremolada, aka gremolata, which is a mix of chopped parsley and lemon zest. In Milan ossobucco is typically served with a saffron risotto.
4 veal ossobuco
oil and butter for frying
1 tablespoon chopped carrot
1 tablespoon chopped onion
flour for dusting
120ml white wine
1 tablespoon tomato puree
salt and pepper, to taste
240ml beef stock
1/2 lemon, zested
15 to 25g fresh flat leaf parsley, finely chopped
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Slit the skin around the ossobuco in two to three points so that slices do not curl when cooked.
In a large saute pan that can hold all four slices of veal in a single layer, add a drizzle of oil and knob of butter. Place over medium heat, then add the carrot and onion. Cook and stir gently till softened.
Dust the veal with flour. Place in the pan and brown on both sides. Pour in the white wine and simmer until the alcohol evaporates. Add salt, pepper and the tomato puree. Gradually add the stock, stirring between each addition.
Cover with a lid, set to medium-low heat and cook slowly for about an hour, turning the meat occasionally, till the veal is tender.
While the ossobuco cooks, make the gremolada by combining the parsley with the lemon zest, then set aside.
Five minutes before removing the ossobuco from the heat, uncover and stir in the gremolada.
The cooking time will depend on the thickness of the shanks. Use a fork to ensure they are tender before adding the gremolada.