10x350g sliced shin of veal
50g plain flour
40ml olive oil
150g onions, finely sliced
10g garlic cloves, crushed
100g celeriac, chopped
100g carrots, chopped
100g leeks, chopped
100g celery, chopped
200g tinned chopped tomatoes
3g fresh thyme, chopped
3g fresh basil, chopped
250ml dry white wine
1litre Essential Cuisine Signature Veal Stock Reduction
Good twist of freshly ground pepper
Sea salt, season to your taste
For the Gremolata:
10g lemon rind, grated
5g garlic clove, peeled and crushed
10g parsley, finely chopped
- Pre-heat your oven to 180˚c.
- Dust the sliced veal shin in the flour.
- Heat the oil in a saucepan, large enough to take the veal pieces in one layer. Brown the meat on all sides, remove from the saucepan and keep warm.
- Gently fry the celeriac, carrots, leeks and celery in the same pan, try not to get too much colour.
- Add the tomatoes, thyme, basil and white wine, cook gently, stirring occasionally, until reduced by a third.
- Place the meat back into the saucepan, pour in the Essential Cuisine Signature Veal Stock Reduction and water, bring to the boil on top of the stove.
- Cover with a lid and cook in the oven for 2 hours or until the veal is tender.
- Mix the lemon rind, garlic and parsley together and sprinkle over the Osso Buco and season to your taste with freshly ground pepper and sea salt. Serve from the saucepan with your choice of garnish.
Osso Buco is a speciality of Lombardy, a major cattle-breeding area in Italy. The traditional accompaniment is risotto alla Milanese, a risotto made with saffron and bone marrow, wet polenta is good too! Warm your serving bowls in a low oven.