Ossobuco Milanese

Ossobucco e gremolata alla milanese

Ingredients

6 veal shin bones, 4 inches long and well covered with meat
1/2 cup butter
flour
A chopped mixture of
1 onion
1 carrot
1 stalk celery
1 clove garlic
3 sprigs marjoram (or 1 teaspoon dried)
1 small piece lemon rind (no white part)
1/2 cup dry white wine
4 ripe tomatoes, peeled seeded, drained, and chopped
1 1/2 cups Brown Veal Stock

Gremolata
1 clove garlic, crushed in the garlic press
1 teaspoon grated orange rind (no white part)
1 teaspoon grated lemon rind (no white part)
Salt and freshly ground pepper.

Method

Heat 4 tablespoons of the butter in a heavy pot over fairly high heat until golden, dust the shin bones with flour, and brown them on all sides in butter.

Add the chopped mixture, season with salt and pepper, stir for 2 minutes, add wine, and cook until it has evaporated.

Place the veal bones upright so that their marrow will not fall out.

Add the tomatoes and stock, season with little more salt, bring to boil, cover the pot, reduce the heat, and simmer for about 1 hour.

About 10 minutes before the meat on the bones is fully cooked and tender, remove the lid, raise the heat, and reduce the sauce slightly.

About 3 minutes before removing from the heat, add the garlic, grated lemon, and orange peel. Arrange the ossibuchi on a hot serving platter and cover with the sauce. Serves 6

NOTE: as gremolata (the orange and lemon rind mix) has become fashionable, it is often served as a garnish, on the top of the osso buco as it reaches the table. However it is really best to add it a few minutes before taking off heat to allow the flavours to be absorbed. This gives better flavour though you lose the effect of the colour contrast.