Osobuco (Veal Shank)
Ossobuco is one of the great dishes of Milan, Italy; Stewed Veal Knuckle or Shank
Serves: 6
Ingredients
- 1kg Veal Knuckle or Shank sawn into 7.5 cm pieces
- 75g Seasoned Flour (ie with Pepper & Salt if desired added)
- 125g Butter
- 1 Large Onion, thinly sliced
- 425g can Tomatoes
- 4 tbsp Tomato Puree
- 175ml Dry White Wine
- 1 tsp Sugar
Gremolada:
- 1 tbsp Lemon Rind, finely grated
- 2 Garlic Cloves
- 1 1/2 tbsp Parsley, finely chopped
Method
- Dip the veal pieces in the seasoned flour
- Melt the butter in a very large, flameproof casserole
- Add the veal and fry until they are lightly and evenly browned. Transfer to a plate
- Add the onion to the casserole and fry unti it is soft
- Stir in the tin of tomatoes, including juice, as well as the puree and cook for a further 3 mins
- Pour over the wine and sugar and bring to the boil
- Return the veal to the casserole and stir well
- Reduce the heat to low, cover and simmer for 2 - 2.5 hours until the meat is almost falling off the bone
- Meanwhile make the gremolada by combining all the ingredients
- Stir into the veal and cook for one more minute
- Serve at once