Ossobuco Recipe

Traditional Italian Recipe

You may not have grown up in an Italian kitchen, but there's no reason you can't cook like you did. So long as you have the main ingredient... passion!

Ossobuco

Means “bone with hole” in Italian!

A classic Northern Italian dish, it’s a very tender and flavoursome dish which can be accompanied with a saffron risotto or mash potatol.

For 4 hungry people

Ingredients:      8 thick slices of veal shank – your butcher will cut for you

                        Flour to dust veal

                        50 g butter

                        1 ½ glass of white wine, dry preferably

                        400 grms chopped ripe tomatoes

                        600 ml of vegetable stock

                        1 cup green peas

                        2 garlic cloves

                        1 tblspn lemon zest

Method:           

1.    Put some flour in bowl, and season with salt and pepper.

2.    Dust the shanks lightly in flour.

3.    In a deep saucepan, add butter and sauté the veal pieces gently until golden on both sides.

4.    Add wine; simmer for about 15-20 minutes.

5.    Add tomatoes and half the stock and then season with salt and pepper.

6.    Put on low heat, cover with lid and cook further 1 hour.  Make sure you stir and add more stock if it’s starting to dry out.

7.    Make up some gremolata - mix parsley with lemon zest and some finely chopped garlic, then 15 minutes before serving, put some of the gremolata on each piece of veal.

8.    Add the peas.

9.    To plate, lay down some mash potato then put two Ossobuco pieces on the mash and add the thick sauce.

10.  One last thing, there is marrow inside the bone. Making a little noise, preferrably, suck it out; it is full of protein and very tasty!