A beautiful dish from a tasty, economical cut of meat.
TO DRINK: Rupert & Rothschild Classique, a classical Bordeaux red blend, has body, finesse and elegance.
Osso buco Milanese
- 4 veal shanks, sliced about 2,5cm thick
- cake flour, to coat
- 100g butter
- 1 garlic clove
- 1 celery stalk, chopped
- 1 small carrot, peeled and chopped
- ½ onion, chopped
- 125ml (½ cup) dry white wine
- 250ml (1 cup) chicken stock
- salt and freshly ground pepper, to taste
- 300g tinned peeled, chopped tomatoes
- a large sprig of fresh flat-leaf parsley, chopped
- zest of ½ lemon
- mashed potatoes, to serve
- mixed fresh herbs, to garnish
Dip the veal shank slices in the flour.
Melt the butter with the garlic clove in a large pan. Remove the garlic when the butter begins to brown. Gently brown the shank slices on both sides, then add the celery, carrot and onion. When the onion is translucent, add the wine and cook until it has evaporated. Cover and cook over a low heat for 30 minutes. Add a little stock every now and then. Season to taste.
Add the tomatoes and cook for a further 45 minutes, adding a little stock ccasionally as required. The sauce should have a fairly thick consistency.
Just before serving, add the parsley and zest, and remove the osso buco from the heat. Serve with mashed potato and garnish with fresh herbs.