Veal Ossobuco Milanese

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal hind shanks

Difficulty: *

Cooking methods: stewing

Preparation

Place a casserole dish (which is big enough to hold all the meat without overlapping) over a high heat and add the oil. Put the flour onto a small plate and season with ground pepper, then use it to coat the meat. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate. Turn the heat down and add three quarters of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt. Add the garlic, lemon zest and sage to the pan and cook for a few minutes more. Turn up the heat and add the wine to the pan. Return the meat, placing it on top of the vegetables, and cook until the wine has reduced by half. Pour in the stock and bring to the boil. Turn the heat down, cover and simmer for one and a half to two hours, carefully turning the meat over every 30 minutes, until it is tender enough to cut with a spoon. Dot with the remaining butter and serve with risotto and gremolata. Classic feasting!

How to make the Risotto:
Heat the stock and saffron in a saucepan over a medium heat, then keep warm. Heat 20 g butter in a saucepan over a medium-high heat, add the onions and cook until soft (about 2-3 minutes). Add the rice and stir until lightly toasted (about 3 minutes). Add the wine, stir and cook until evaporated (about 2 minutes). Add 1 dl of the hot stock then cook on a low heat, stirring until absorbed (about 2 minutes). Continue adding stock, 1 dl at a time and cooking until absorbed before adding more, until rice is tender and creamy (about 16 minutes in total). Stir in the rest of the butter and Parmesan, season with salt and pepper.

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