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Osso buco milanese

  • 6servings
  • 120minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsSelenium, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 x 3cm thick centre cut milk veal shin

  2. plain flour seasoned to taste

  3. 1 large onion, finely chopped

  4. 2 cloves garlic

  5. 2 carrots, finely chopped

  6. 2 stalks celery, finely chopped

  7. 2 fresh bay leaves and 1/2 bunch thyme

  8. 250 ml dry white wine

  9. 2 tablespoons tomato paste

  10. 400g can chopped Italian tomatoes

  11. 100g unsalted butter

  12. Toasted pine nut gremolata

  13. 1 cup finely chopped flat leaf parsley

  14. 1 1/2 tablespoons finely grated lemon rind

  15. 2 cloves garlic finely chopped (garnish)

  16. 2 teaspoons lemon juice

  17. 1 teaspoon olive oil

  18. 100g toasted pine nuts

  19. Saffron risotto

  20. 300g Carnardi risotto rice

  21. 1 litre chicken stock

  22. 20g butter

  23. 1 onion, finely chopped

  24. 1 clove garlic, finely chopped

  25. 125ml white wine

  26. 2 tablespoon olive oil

  27. 2 black peppercorns

  28. teaspoon saffron threads (soaked in boiling water for 10 minutes)

  29. 60g parmesan cheese, grated

Instructions Jump to Ingredients ↑

  1. Dust veal shin pieces in flour, heat 2 tablespoons olive oil in large frying pan and cook veal over medium heat until golden on each side, then drain on absorbent paper.

  2. Heat ½ cup olive oil in a large saucepan, add onion and garlic and cook over medium heat until the onion is soft. Add the carrots, celery and bay leaves and cook for 3 minutes or until vegetables are slightly soft.

  3. Add wine and simmer for 5 minutes then stir in tomato paste until well combined.

  4. Add the Italian whole peeled tomatoes and 1 cup of water then cover and simmer for 10 minutes, season to taste.

  5. Scatter butter over the base of a large oven proof dish and top with a large single layer of veal, then pour over the sauces and add water to almost cover veal. Cover dish tightly with foil and cook at 180C/160C (fan forced) for 1½ hours or until meat it tender.

  6. For gremolata, combine all ingredients in a bowl then cover and refrigerate until required.

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