Ossobuco is one of my favourite dishes. Combined with risotto milanese, I cannot find a better meal to offer to my meat-eating guests. It seems that there are as many variations of this dish as there are people who attempt it. And here is my version, adapted form here.
I make this dish in a Dutch oven (Le Creuset), 22 cm in diameter.
Ingredients (serves 4)
4 veal shanks
flour, for dusting
salt and pepper
olive oil, for cooking
2 onions, chopped
3 sticks of celery, sliced
2 carrots, sliced
2 springs of thyme
3 springs of rosemary
a bunch of parsley
3 bay leaves
4 cloves of garlic
a tablespoon of tomato paste
one can of tomato
one glass of white wine
Set a casserole dish a high heat, and add the oil. Put the flour on to a small plate and season generously, then use to coat the meat. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate.
Turn the heat down and add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Push the vegetables to the side of the dish and add the garlic. When it starts smelling, mix, and push the vegetables to the side again, this time adding the tomato paste.
Turn up the heat then add the wine and canned tomato to the pan. Return the meat, standing it on top of the vegetables, and bring to boil. Tie the herbs together and add to the dish. To stop the bits of herbs floating all over the place, I tie all the herbs in a sterile gauze.
Turn the heat right down, cover and simmer for one and a half to two hours, carefully turning the meat over every 30 minutes, until it is tender enough to cut with a spoon. Meanwhile, mix together the gremolata ingredients and make the risotto.
1 unwaxed lemon, zest finely grated
1 garlic clove, very finely chopped
3 tbsp flat-leaf parsley, finely chopped
Pinch of sea salt
The recipe for this is a standard one for a risotto, except for adding a pinch of saffron with the rice.