Ossobuco

Prep	Cooking	Serves
10 mins	150 mins	2 Adults

A Northern Italian dish where white wine is essential!

Shown with the classic accompaniment: Risotto Milanese.

Recipe by The Devilled Egg | The Online Cookery School. 

Ingredients

• 2 veal Ossobuco (veal shins)
• 1 small white onion, finely chopped
• 2 sticks of celery, finely chopped
• 1 carrot, finely chopped
• 1 tablespoon of Fussels Garlic Rapeseed Oil
• 50g plain flour
• Salt
• Couple of sprigs of rosemary and thyme
• 150ml white wine
• 150ml veal or beef stock

Method

Preheat the garlic oil in a large frying pan.

Season the meat and dredge in flour. Fry in the pan until golden brown on both sides; remove from the pan and keep to one side.

Add the onion, celery and carrot to the pan (and more oil if the pan is too dry), season with a little salt and fry until golden (around 5-10 minutes).

Add wine, stock and herbs, and simmer for a couple of minutes, then put the ossobuco back in.

Cover and simmer very gently for two hours or bake in a low oven (160 C).

Serve with risotto Milanese and a gremolata.

For the gremolata: Combine a small bunch of chopped parsley, zest of 1 lemon with 1 tablespoon of Fussels Garlic Rapeseed Oil.