Osso Bucco

Serves 4; serve with risotto alla milanese (saffron risotto) or plain white rice

  • 4 thick slices of shin of veal cut with marrow
  • flour
  • 50g butter
  • 120 ml of white wine
  • 250gms tomatoes, peeled and chopped or tinned
  • meat stock or water
  • salt and pepper
  • For the gremolata to finish the dish:
    • 4 tablespoons chopped parsley
    • 1 tablespoon finely grated lemon rind
    • 1 small clove of garlic, crushed
    • one anchovy, chopped (optional)

Coat the meat with flour and brown in butter on both sides; pour in the wine and simmer for 10 mins, add tomatoes and stock or water to cover. Season with salt and pepper and cooked covered for 1.5 to two hours stirring occasionally to make sure the meat does not stick until it is tender and comes away from the bone. Keep adding stock or water to keep the meat covered at first but remove the lid and reduce to very thick at the end.

Mix up the gremolata, put on each piece of meat and carry on cooking for a few minutes at the end


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