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This famous Italian veal dish literally means 'bone with a hole', and is made from shins of veal, slowly braised in a white wine broth with vegetables.
The finished dish is traditionally sprinkled with Gremolata/gremolada crumbs at the table.
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For 6 people:
- 6 thick slices of veal shin bone, complete with marrow (some good butchers advertise this specially for ossobuco
- 10g dried Porcini/Ceps or a similar quantity of 'Forest Mix' - we recommend those from www.gourmetherbs.co.uk (http://www.gourmetherbs.co.uk)
- 3 medium Onions, peeled and finely-chopped
- 2 big carrots, peeled and finely-chopped
- 2 sticks of Celery, finely-chopped
- 50g/2 oz Butter
- 1 big or 2 medium cloves of Garlic, peeled and finely-chopped
- 2 strips of Lemon Peel
- 3 tablespoons (45ml) Olive Oil
- 90g/3 oz Plain Flour - spread on a plate and seasoned with salt & pepper
- 250ml/½ pint Dry White Wine
- 250ml/½ pint Stock - either chicken or made with a good proprietary brand such as Marigold Vegetable Stock
- about 300g/10 oz Tomato Sugocasa or Passata
- 6 leaves of fresh Basil
- 2 Bay Leaves
- A big pinch of dried Thyme
- 2-3 sprigs of fresh Parsley
- Freshly-ground Black Pepper
- A little Salt - to taste
And for the Gremolata/gremolada:
- The grated rind from a big lemon, a small clove of Garlic (peeled & finely-chopped), 1 tablespoon of finely-chopped Parsley
Mix these ingredients together.
- Soak the dried mushrooms in about 250ml/½ pint of hot water, for at least 15 minutes. Set aside in their liquid.
- Don't remove the membrane that holds the veal together, but trim off any extra fatty bits.
- Roll the meat loints in the seasoned flour.
- Heat the oven to 180°C/350°/Gas 4.
- Heat half the butter and oil over a medium heat and add the chopped onions - sauté them until they start to colour, then add the carrots, celery, lemon peel and garlic. Cook for a further 2 minutes. Remove from the heat.
- Heat the remaining butter and oil in wide pan, big enough to hold all the ingredients, and turn the pieces of veal over in the seasoned flour.
- When the oil is hot, fry the veal on all sides until it colours.
- Set the meat aside.
- Return the onion mixture to the heat and add the white wine.
- Deglaze the pan by scraping the bottom with a spoon to remove any caramel colour, the pour this mixture over the meat.
- Add the remaining ingredients (except the gremolata) - but including your reserved mushroom liquid - to the meat pan, and return it to the heat.
- When it starts to bubble, cover it, and put it in the heated oven
- Cook for about 2 hours, turning the veal pieces over carefully half way through. If you feel you need more liquid, add a little water.
- The meat should be very tender.
Sprinkle with the gremolata, just before serving, and hand a little extra round.
Traditionally served with Risotto Milanese. See Risotto Milanese