Ossobuco alla Milanese
From Lombardy comes Ossobuco or, literally, ‘bone with a hole’ – veal shin cut horizontally through the bone exposing the marrow, giving the dish a rich and buttery flavour. Slow cooked, tender and paired with Risotto alla Milanese, this is truly a signature plate.
Preparation time: 30 minutes
Cooking time: 2 hours
- 3tbsp Filippo Berio Classico Olive Oil
- 4 veal shin pieces
- 2tbsp plain flour, seasoned
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick celery, finely chopped
- 2 cloves garlic, crushed
- 3 sage leaves
- 2 strips unwaxed lemon peel
- 200ml dry white wine
- 200ml chicken stock
For the gremolata:
- Finely grated zest 1 unwaxed lemon
- 1 clove garlic, finely chopped
- 3tbsp flat-leaf parsley, freshly chopped
For the risotto Milanese:
- 2 tbsp Filippo Berio Mild & Light Olive Oil
- 1 onion, finely chopped
- ½tsp saffron strands
- 300g arborio or carnaroli risotto rice
- 150ml dry white wine
- 1 litre fresh vegetable or chicken stock
- 75g freshly grated parmesan cheese
- Filippo Berio Extra Virgin Olive Oil, for drizzling
- Heat a large casserole pot over a high heat and add the Filippo Berio Classico Olive Oil. Place the seasoned flour on a plate and use to dust the veal on both sides.
- Add the meat to the hot oil and brown well on each side, transfer to a plate. Turn down the heat and add the onion, carrot and celery, cook for 4-5 minutes until softened. Stir in the garlic, sage and lemon peel and cook for 2-3 minutes.
- Pour in the wine, bring to the boil, then place the veal on top of the vegetables. Pour over the stock and reduce the heat to a simmer. Cover and cook for 1½-2 hrs or until the veal is tender, carefully turning it every 30 minutes.
- Mix all the ingredients together for the gremolata in a bowl.
- When the veal is almost cooked, make the risotto Milanese. Heat the Filippo Berio Mild & Light Olive Oil in a wide, non- stick pan over a medium heat. Add the onion and cook, stirring, for 5 minutes, until softened. Stir in the saffron, when it begins to release its colour, add the rice. Stir for 1 minute to coat in the oil, then
- Meanwhile, put the stock in a saucepan and keep on a low simmer. Add a ladleful to the rice, stirring until absorbed. Continue adding the stock – 1 ladleful at a time, stirring frequently and making sure it is absorbed before adding the next ladle, until the rice is al dente (about 20 minutes). You may not need all the stock. Stir in the parmesan.
- Divide the risotto between 4 plates, place the veal shin on top spoon over some of the sauce, then scatter over the gremolata. Drizzle with Filippo Berio Extra Virgin Olive Oil.