Osso buco Milanese is a dish well known for its tenderness. This is a pretty traditional version full of flavour and absolutely delicious.
To drink: A smooth, warming Merlot pairs well with slow-roasted meats.
Osso buco Milanese
- 30ml (2 tbsp) olive oil
- 8 beef shins
- 30ml (2 tbsp) cake flour
- 20g (2 tbsp) butter
- 1 onion, chopped
- ½ celery stick, chopped
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) dry white wine
- 375ml (1½ cups) beef stock
- zest of 1 lemon, grated
- 1 garlic clove, chopped
- 30ml (2 tbsp) fresh flat-leaf parsley, chopped
- fresh crusty bread, to serve
Heat the oil in a large non-stick frying pan.
Lightly dust the beef shins with flour and fry in batches until brown. Transfer to a plate and set aside.
Add the butter and chopped vegetables to the pan. Season and cook over low heat for 5 – 6 minutes. Return the meat to the pan and add the wine.
Add the stock and reduce the heat to low, cover with a tight-fitting lid and cook gently until the meat is tender, about 1½ hours.
For the gremolata, combine all the ingredients.
Spoon the osso buco onto a serving platter and scatter with the gremolata before serving. Make sure there is plenty of crusty bread to mop up all the rich gravy.
Cook's tip: Beef shin is a delicious substitute for the more traditional veal shin.