Veal Osso Bucco

Osso Bucco

This is a classic comfort dish that needs a little time and love to prepare. I like to cook this dish for about 5 hours as I like the meat extra tender and gelatinous.

Traditionally served with Risotto Milanese, but you could easily serve it with a cheesy polenta or mash potato side instead.

Recipe

Serves 8

Ingredients

8 pieces of veal osso bucco

1 onion roughly chopped

2 garlic cloves minced or grated

2 carrots roughly chopped

3 celery sticks roughly chopped

500ml veal stock if you can find it (if not chicken stock works well)

2 cups white wine

400g tin of crushed tomatoes

½ cup plain flour

2 bay leaves

Risotto Milanese

2 cups arborio rice

1 onion

½ cup white wine

1 litre chicken stock

1 cup grated parmesan cheese

50g butter

Olive oil

Salt and pepper

Pinch of saffron threads soaked in warm water

Gremolata topping

1 cup finely chopped parsley

1 clove garlic grated

grated zest of 1 lemon

Method

For the veal

1. Dust the pieces of veal in plain flour and season with salt and pepper

2. In a large dutch oven or casserole dish, heat the olive oil and brown the veal pieces, then set aside

3. Add more oil into the pot along with the onion, garlic, carrots and celery, and cook for about 5 minutes

4. Place the veal back into the pot, pouring in the wine and let cook for another 5 minutes

5. Throw in the stock, tomatoes and bay leaves

6. Let simmer on low heat for about 5 hours

For the risotto:

Half an hour before you are ready to serve, cook the risotto Milanese

1. Heat the oil in a pan and fry off the onion and garlic until soft

2. Add the rice and stir

3. Pour in the wine and let it reduce for 2 minutes. Add the saffron including the liquid

4. Add the stock one cup at a time, and stir until nearly all the liquid is absorbed and the rice is held in a thick, creamy sauce. If it appears a little dry, add a cup of boiled water

5. When ready to serve, add the butter and cheese, then season with salt and pepper to taste

Foe the gremolata:

1. Combine all the ingredients in a bowl and mix well

To serve, put a ladle of risotto on plate , top with osso bucco and sprinkle a little of the gremolata topping

Fantastic!