Osso Bucco

Osso Bucco

The well-known classic is the Osso Bucco Milanese from Milan, Italy. After cooking, the meat is sprinkled with gremolata. This is finely chopped parsley with garlic and zest of either lemon or orange. The whole is served with saffron risotto. Traditionally this dish was also seasoned with cinnamon powder. If your sauce is too acidic, add some cinnamon powder at the end. This will compensate the sour taste, without having to add sugar.

Ingredients for Osso Bucco:

Serves 4:

4 pieces of veal shank

olive oil

5 fl oz - 150 ml port

1 liter of freshly pureed tomatoes

3 carrots

2 stalks of celery

1 large white onion

thyme and laurel

pepper and sea salt

How to make Osso Bucco:

Season meat on both sides very well with salt and pepper.

Cut the fat layer on the side so that the rag stays flat in the pan during browning.

Warm olive oil in a high pan or wide pot and brown the veal shank.Fancy a delicious stew? Then make this veal fricassee in a grandmother's way: everyday or with a festive sauce. Or enjoy this incredibly tasty classic.

Deglaze the browned pieces of meat with port and then cover with mashed tomatoes.

Add thyme and bay leaf.

Cut the carrots into brunoise or dice and add.

Cut the celery into double stones and add.

Finely chop and add the onion.

Stir everything in the tomatoes.

Bring to the boil and let it simmer for a long time: until the meat falls off the bone and the marrow is colored glassy beige (simmer for at least an hour).