Osso buccu recipe

This is a very rich dish and famous world wide. When you buy the veal, try to get the pieces around 2 inches thick. There are very few Italian casseroles and this one is one of the few instances where I like to mix white wine rather than red with tomatoes. Preparation time is very short although it does need to be cooked for about 1 ½ hours, so it needs to be started well ahead of time.

Traditionally, ossobuco is made without tomatoes (these were unheard of in Milan until the late 19th century). However, the traditional version, prepared with cinnamon, allspice, bay leaf and gremolata called in bianco, has by and large been replaced with the newer version which includes tomatoes. Some people feel the traditional combination with risotto alla milanese is perfect for the former version (for which it was intended), and that the modern-day version with tomato, which stronger in flavour and does not combine well with saffron, and is better served with polenta. I am not a big fan of polenta and I prefer to stick with rice.

Although it is a casserole, it is cooked on the top of the stove rather than in an oven, and you will need a wide, shallow flameproof casserole with a lid. It’s important that the veal is all in one layer on the bottom. This will serve 4.

You will need:

Equipment:

A cutting board

A sharp knife

A wide, shallow flameproof casserole dish with a lid

Ingredients:

4 large pieces shin of veal 3/4 pint dry white wine

¾ lb tomatoes peeled and chopped

1 table spoon tomato puree

2 cloves garlic finely chopped

1 small lemon

A handful fresh parley, chopped

Butter

Salt and pepper

Melt a table spoon of butter in the casserole dish over a medium heat and fry the pieces of veal, browning them lightly on both sides. Keep them upright in the pan. Add the wine, making sure to pour all over the meat and reduce a little. While the wine is reducing, peel and chop the tomatoes. To help peel them, just pour a little boiling water over them to loosen the skins.

Add the chopped tomatoes, tomato puree and season to taste with salt and pepper. Now cover the casserole with the lid, turn the heat to low and cook gently for about an hour. After the hour, lift the lid and cook for a further 30 minutes uncovered to reduce the sauce a little.

While the Ossobuco is cooking, make the accompaniments. I like to serve this with rice. Specifically, “Risotto alla Milanese,” which goes really well with this dish. But if you prefer, a plain rice will be fine. Or if you prefer, good crusty French bread and a side salad or polenta.

Grate the lemon-we are only using the rind,. Chop the garlic and parsley very finely. Mix them all together in a bowl. Just before serving, sprinkle the mixture over the meat.

One of the tastiest things about this meal is the marrow from the center of the bone. Don’t forget to dig it out.

Buon Apetito!