Saturday, October 9, 2010

Ossobuco (alla Milanese)

Ossobuco can be made in a number of different ways. This is a basic version.

Veal shank
Butter
Onion (finely cut)
Dry white wine (250 ml.)
Flower
Garlic (pressed)
Bay Leaf
Celeriac (finely cut)
Carrot (finely cut)
Tomato's (without skin and grated)

For the gremolata
Parsley (finely cut)
Garlic (pressed)
Lemon zest (grated)
Anchovy (finely cut)



Rub shank with flower and fry in hot butter for 10 minutes. The shank should be no more than 4 centimeters thick, in The Netherlands veal shank is about half as thick. Remove shank. Fry onion, carrot and celeriac in the butter for 3 minutes, add garlic.



Return the meat to the pan. Add white wine and simmer; add beef stock and tomato's. Add bay leaf, thyme (sage is also an option). Simmer until meat is soft (two hours). Add salt and pepper. Reduce sauce.



Gremolata: mix ingredients (start with parsley; add other ingredients according to taste) and sprinkle over dish on plate.

Ossobuco alla Milanese
The traditional recipe from Milano is made without tomatoes and flavored with cinnamon, bay leaf and gremolata. Prepare as above but skip the tomato's. Ossobuco alla Milanese is served with risotto alla milanese. The modern tomato version can be served with potatoes.
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