Osso Buco
Milan's great dish. The marrow in the bone is scooped out and eaten last — considered the chef's reward.
Milanese braised veal shanks — slow-cooked in white wine and vegetables until the meat falls from the bone and the marrow is rich and unctuous. Served with gremolata and saffron risotto.
Ingredients
Method
Dust shanks in flour. Brown on both sides in olive oil. Remove.
Fry onion, carrot and celery. Add wine. Reduce. Add tomatoes and stock.
Return shanks. Braise covered at 160°C for 1.5-2 hours until very tender.
Serve topped with gremolata.
Tie the shanks with string to prevent the meat falling off the bone before serving.
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