Recipe Inspiration

Ingredients...

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

800ml water

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

Method...

1. Pre-heat your oven to 180˚c.
   
   
2. Dust the sliced veal shin in the flour.
   
   
3. 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.
   
   
4. Gently fry the celeriac, carrots, leeks and celery in the same pan, try not to get too much colour.
   
   
5. Add the tomatoes, thyme, basil and white wine, cook gently, stirring occasionally, until reduced by a third.
   
   
6. 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.
   
   
7. Cover with a lid and cook in the oven for 2 hours or until the veal is tender.
   
   
8. 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.

Chef Fact!

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.