~A hearty winter warmer that will not disappoint~
Posted on July 12, 2016
A Milanese specialty of cross cut veal shanks braised with vegetables,wine and beef stock.
6 pieces of veal ossobucco
3 tablespoons of plain flour
Pinch of salt
Pinch of pepper
Pinch of nutmeg
3 tablespoons of chopped parsley
2 tablespoons of chopped garlic
2 cups of cooked and crushed Roma tomatoes
2 tablespoons of brown sugar
2 carrots diced
1/2 fennel bulb diced
2 brown onions diced
3 celery stalks diced
1 large lemon cut into wedges
1 litre of beef stock
400ml of white wine
A big splash of love
1. In a large bowl mix the flour,nutmeg,salt and pepper and coat the veal shanks.
2. Fry the coated shanks in a little oil until they are browned either side then set aside.
3. The beautiful thing about this dish is that the slow cooking process allows the delicious creamy marrow to ooze into the sauce leaving a delightful richness that is hard to duplicate.
4. In a large heavy saucepan sweat all of the vegetables with the garlic and brown sugar. The brown sugar is essential to not only the caramelisation process but it also draws out the flavour in the tomatoes.
5. Add the shanks to the pan then cover with the cooked tomatoes the stock and the wine. Allow this to simmer gently for 2 hours so as the marrow is released and the meat starts to fall from the bone.
6. Once the veal has reached this point it’s time to add the lemon wedges. Be careful not to add these too soon as the rind can make the sauce bitter, you want a fresh zingy taste of lemon:)
7. 15 minutes more of gentle simmering and your beautiful ossobucco is ready. Now it’s up to you to finish your work of art 🙂 Serve with steamed rice Or Creamy Garlic Mash Or Penne pasta Or Crusty buttered bread. Tonight I’m serving mine with steamed new potatoes and buttered asparagus!
~Happy Cooking and even happier eating~
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