Tonight I wanted to spoil hubby and our sons with real bloke food, my version of a Milanese specialty of braised cross-cut veal shanks garnished with gremolata. As it is quite rich dish, I prefer to serve it with some bread rather than the traditional risotto alla Milanese.
Prepare mirepoix for the tomato sauce: chop two small red onions, two small celery stalks with leaves and one carrot.
Tomato sauce: fry mirepoix lightly in extra virgin olive oil. Next, add 300-400 ml of tomato passato, 1/2 cup of white wine and 1 cup of meat stock. Let it simmer for 7-10 minutes. Set aside.
Toss the ossibuchi in plain flour and fry in pan with extra virgin olive oil until golden brown. Season with salt and pepper.
Place the ossibuchi into an oven dish and pour over the tomato sauce. Place into a preheated oven 165–175 ºC for 2 1/2 to 3 hours.
For gremolata (can be prepared in advantage and stored in fridge): crush 4-6 garlic cloves, the zest of one or two organic lemons with a mortar & pestle. Add 1 tsp salt.
Then crush in a handful of parsley and 100 mg butter.
I always make gremolata more than necessary as the rest can be refrigerated for up to 4-5 days and used as spread over bread or steaks.
Spread the melting gremolata all over the meat and enjoy the rich favours. The bone marrow on bread is sinfully delicious.
The left-over tomato sauce can be served the next day with short-cut pasta.
Copyright © The Enogastronomist — Learning begets hunger.©
Prepare mirepoix for the tomato sauce: chop two small red onions, two small celery stalks with leaves and one carrot.
Tomato sauce: fry mirepoix lightly in extra virgin olive oil. Next, add 300-400 ml of tomato passato, 1/2 cup of white wine and 1 cup of meat stock. Let it simmer for 7-10 minutes. Set aside.
Toss the ossibuchi in plain flour and fry in pan with extra virgin olive oil until golden brown. Season with salt and pepper.
Place the ossibuchi into an oven dish and pour over the tomato sauce. Place into a preheated oven 165–175 ºC for 2 1/2 to 3 hours.
Then crush in a handful of parsley and 100 mg butter.
I always make gremolata more than necessary as the rest can be refrigerated for up to 4-5 days and used as spread over bread or steaks.
The left-over tomato sauce can be served the next day with short-cut pasta.
Copyright © The Enogastronomist — Learning begets hunger.©