OSSO BUCO

Ingredients :

6 – 8 pieces of osso buco, cut thick (1½ - 2 inch thick or 3 ½ - 4 cm)

Flour

1 lb 2 oz (500 g) tomatoes, peeled and seeded, blended

4 tablespoons butter

1½ tablespoons oil

1 medium size onion, finely chopped

½ cup dry white wine

1 – 1½ cup chicken stock or water (use only the necessary)

Salt

Fresh pepper

1 teaspoon rosemary

4 fresh sage leaves

2 teaspoons parsley leaves, finely chopped

1 garlic clove, finely minced

Peel of one lemon

1 anchovy, finely minced

Preparation:

Tie around each piece of meat to help meat maintain its form. Dredge meat in flour on both sides.Heat oil in a large skillet and sauté onion until it is lightly golden. Remove onion from skillet and set aside. Add butter in the skillet where onion was fried and place the ossobuco next to each other. Brown meat pieces on both sides. Season with salt and pepper.Add wine, cover skillet and raise heat for 3 minutes. Add reserved onion, lower heat and cook approximately 15 minutes.

Stir in tomato, rosemary and sage. Add the sufficient amount of stock to reach half of meat, without covering. Bring to a boil over low heat and cook for 1 ½ to 2 hours or until meat is very tender. If necessary add more hot stock. Correct seasoning.Combine parsley with garlic, lemon peel and anchovy. Add this mixture (gremolata) 5 minutes before osso buco is ready and cook for 3 or 4 minutes.Serve Risotto Milanese.

6 – 8 servings

Back