Osso Bucco Alla Milanese

Osso Bucco means "hollow bone" and you get tender meat with a scoop of delicious marrow, all in a single piece of meat - the shin of the veal calf.

• The Osso Bucco
• 6 good slices of veal shin. (Ask your butcher for British veal as the welfare of veal calves are much higher than the continent.)
• 50g flour seasoned with salt and pepper
• 50g butter
• 1 tbs olive oil
• 6 garlic cloves, finely chopped
• 2 onions, finely chopped
• 2 celery sticks, finely chopped
• 1 carrot, finely chopped
• 1 large glass of white wine
• 450 ml of light stock (veal, pork or chicken)
• Sea salt and freshly ground black pepper
• The Gremolata
• Finely grated zest of 1 lemon
• 1 small garlic clove, very finely chopped
• 2 tablespoons
• Serve with Risotto alla Milanese (see our Forkd recipe)

Preheat oven to a very low 120 degrees C / Gas mark 1/2

Dust the pieces of veal shin in the seasoned flour, shaking off any excess. Heat the butter and oil in a shallow casserole that is large enough to hold the veal pieces in a single layer. Add the veal the veal and cook until browned all over, remove from the pan and set aside. Add the garlic, onions, celery and carrot to the pan and cook until softened.

Return the veal pieces to the pan, carefully arrange flat side down so the marrow won't fall out, then pour in the wine and let it bubble until reduced by half. Add the stock and a little salt and pepper, bring it back to a very gentle simmer and cook for a bout 2 hours, until the meat is very tender and coming away from the bone. You can do this on the hob or in a very low oven (120 degrees C / Gas Mark 1/2).

During the cooking time, carefully turn the pieces of veal over once or twice and, if the mixture becomes too dry, top up with a little more stock. Once the veal is tender, remove the lid from the pan, raise the heat slightly and simmer for about 10 mins to reduce the juices a little.

Make the rissotto, during the last 30 mins of the veal's cooking time or serve with creamy mashed potato.

Mix together the ingredients for the gremolata. Carefully lift the veal pieces out with a spatula and transfer to warmed plates (if the marrow falls out, pick it up with a spoon and drop it back into the empty bone once veal is safely on the plate). Sprinkle a little gremolata over each osso bucco and spoon some hot pan juices around the edge. Serve immediately with the rissotto.

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