- Milanese Osso Buco
- (Osso Buco alla Milanese)
For the Meat Stock:
1 and 3/4 lb (800 grams) lean beef, cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) carrots, coarsely chopped
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
For the Osso Buco:
3 oz (80 grams) butter
1/2 onion, chopped
4 osso buco (5-cm or 2-inch thick rounds of veal knuckle)
Plain flour, for dusting
5 tablespoons dry white wine
1 celery stick, chopped
1 carrot, chopped
2 tablespoons tomato puree
Salt and pepper
For the Gremolata:
Thinly pared rind of 1/2 lemon, finely chopped
1 fresh flat-leaf parsley sprig, finely chopped
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to the boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.
Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours.
Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and discard.
Prepare the Osso Buco:
Melt the butter in a saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes.
Dust the veal with flour, add to the pan and cook over a high heat, turning frequently, until browned all over.
Season with salt and pepper and cook for a few minutes more, then pour in the wine and cook until it has evaporated.
Add the stock, celery and carrot, lower the heat, cover and simmer for 30 minutes, adding more stock if necessary.
Mix the tomato puree with 1 tablespoon hot water in a bowl and stir into the pan.
Prepare the Gremolata:
Prepare the gremolata by mixing together the lemon rind and parsley in a bowl, add the mixture to the veal, turn carefully and cook for a further 5 minutes. Serves 4.
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