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Osso Bucco | A Masterpiece from Milan |

Osso Bucco

Milan’s gift to the culinary world, osso bucco is a slow-cooked masterpiece. The juices from the shin combine with the wine, vegetables and melted bone marrow.  It creates one of the most intense, mouth-wateringly savoury beef dishes there is. The gremolata topping is essential if you want to serve it as the Milanese do. You might also want to make a risotto, its traditional accompaniment, A good mash potato Also works well.

Osso Bucco

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By Marc Spendlove-Kruger Serves: 4
Prep Time: 20 minutes Cooking Time: 90 Minutes

The gremolata topping is essential if you want to serve it as the Milanese do

Ingredients

  • 4 pieces of osso bucco (sliced beef shin with marrow)
  • 3 tbsp olive oil
  • 2 tbsp plain flour
  • salt, pepper
  • 30g butter
  • 1 medium onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot finely chopped
  • 1 tin of chopped tomatoes
  • 125ml dry white wine
  • 300ml hot chicken stock
  • 2 sprigs of thyme
  • 1 bay leaf
  • For the gremolata topping
  • Zest of a lemon
  • 1 tbsp chopped parsley
  • Finely chopped clove of garlic
  • 2 tbsp olive Oil

Instructions

1

Take a heavy based, lidded frying pan or casserole.

2

Toss the pieces of shin in flour.

3

Shake off any excess and fry in the butter and oil over a medium heat until browned evenly all over. Set them aside on a plate.

4

In the same pan sauté the onion, celery and carrot for 3 minutes.

5

Add the wine and stir.

6

Mix in the tomatoes, season with salt and pepper to taste. Reduce heat.

7

Return the shin to the pan, add the stock and cover with a lid.

8

Braise on a low heat for an hour and a half, turning the shin pieces gently after 45 minutes. If the sauce dries out too much add a little water. This can also be done in the oven at 180

9

Arrange the osso buco on a plate and sprinkle with the mixed gremolata.

10

Serve with wholegrain rice or mashed potato

Notes

Wine wine is essential in this dish - do not be tempted to use red

In case you didn’t know, osso buco in Italian means bone with a hole.

If you wanted to avoid starch, try these wonderful sides:

Green Beans | From the Breadbasket of Italy |

Mashed Swede | Many Names Same Great Taste |

Wine Matching

Osso Bucco needs a good red wine to wash it down. We chose an Arabella Reserve Shiraz Viognier Magnum 2017. Who would think a big dollop of gutsy Shiraz can be brought to life by a tiny smidgeon of peachy pure Viognier. Big, rich, ripe bramble and damson fruit with lashings of oak are given a soft, silky finish by the addition of the Viognier with its hint of white peach acting as the perfect foil to the peppery undertones. Available from Naked Wines 

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