Osso Bucco Milanese Style

This is my all-time favourite Italian dish. Incredibly simple to make and beyond tasty! It’s quite possibly one of the finest meals ever invented! Osso bucco is the shin of beef or veal which has a thick bone in the centre. It’s a cheap cut of meat but when cooked over a long period of time imparts a quite unique flavour to a dish. The sublime marrow from the bone is to be savoured with this dish – It’s the best part without a doubt and if by some freak mine has disappeared into the sauce, I have been known to sulk for quite some time. This is the Milanese version of a classic Italian recipe which unlike other versions does not use tomatoes. The key to it’s fresh zingy flavour is the addition of the ‘gremolata’ at the end. A lemony, garlicy and herby hit all round.

4-6 x Osso bucco (depending on whether you use beef or veal. Veal are smaller obviously).
2 tablespoons plain flour mixed with 1 teaspon salt.
3 tablespoons olive oil
45g butter (unsalted)
1 small onion (finely chopped)
1 stick of celery (finely chopped)
150ml dry white wine
350ml beef stock
freshly ground black pepper

(simply combine all the ingredients below)
1 lemon (grated zest of)
2 tablespoons fresh parsley (finely chopped)
1 garlic clove (very finely chopped)

Lightly dust the osso bucco with the flour and fry in a deep pan (with a lid) in the oil for about 3 minutes each side until browned. Remove from pan.

Add half the butter to the pan and fry the onions and celery for 5-6 minutes until golden. Add the wine and cook over a medium heat for 3-4 minutes until reduced slightly. Put back the meat and add 3/4 of the beef stock. Bring to the boil and then reduce the heat to a very low setting. Pop on the lid and cook the meat for 2-3 hours turning the osso bucco every 15 minutes. Until the meat is almost falling off the bone.

Remove the meat and bone and set aside. If the sauce is too thick add more stock, if too thin reduce. When the desired consistency is reached, remove from heat and stir in the gremolata mix.

Serve the meat with its bone and plenty of sauce. Serve with risotto alla milanese or fresh vegetables.

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