Meats Recipes - Osso Buco Risotto Milanese

Ingredients

• 1.1 kg/2 1/2 lb shin of veal, sawn into 2.5 cm/1 in thick slices

• Seasoned flour

• 50 g/2 o/1/4 cup unsalted (sweet) butter

• 2 large carrots, chopped

• 2 onions, chopped

• 3 celery sticks, chopped

• 3 garlic cloves, finely chopped

• 300 ml/1/2 pt/ 1 1/4 cups dry white wine

• 300 ml/1/2 pt/1 1/4 cups veal or chicken stock

• 400 g/14 oz/1 large can tomatoes

• Salt and freshly ground black pepper

• 5 ml/1 tsp caster (superfine) sugar

• 2 rosemary sprigs

• Risotto alia Milanese

• 45 ml/3 tbsp chopped parsley

• Finely grated rind of 2 lemons

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Method:

1. Wipe the meat and remove any bone chips. Dust with the flour. Melt the butter in a large flameproof casserole (Dutch oven).

2. Add the meat and brown quickly. Carefully remove from the pan, taking care not to dislodge the marrow.

3. Add the carrots, onions, celery and a third of the garlic and fry (sauté) for 2 minutes. stirring. Carefully return to meat to the pan.

4. Pour the wine and stock around and add the tomatoes. Season well and add the sugar and rosemary sprigs.

5. Bring to the boil, cover, reduce the heat and simmer very gently for 1 1/2 hours until the meat is tender.

6. Meanwhile, prepare the Risotto Milanese. Carefully transfer the meat to warm serving plates. Spoon the sauce over.

7. Mix the parsley with the lemon rind and the remaining garlic. Sprinkle over the Osso Buco and serve with the Risotto Milanese.