Well it is an absolute disgrace that I’ve got a quarter of the way through my challenge and haven’t yet featured anything Italian. Considering it’s way up on my list of favourite foods, I’m not quite sure how that happened. Anyway time to rectify that.
Ossobuco is braised veal shanks, a dish that originates from Milan. It’s perfect winter comfort food, and goes very well with risotto alla Milanese. At the final point of cooking, a gremolata is added which is parsley, lemon zest and finely chopped garlic. I found it quite hard to buy ossobuco in Auckland, Farro in Mt Wellington was about the only place I could find it (even speciality butchers I phoned didn’t have it). I used the Harmony brand, which uses humane farming methods and they were delicious. I shared it with two of my lovely girlfriends, and we had bellinis and pizzaiola tartines (mini ciabattas topped with tomato, olives and marinated bocconcini) to start.
1 chopped onion
Plain flour for dusting
1/2 cup white wine
750ml beef stock
Salt and pepper
For the gremolata:
1 finely chopped clove of garlic
1 sprig Italian parsley, finely chopped
Zest of 1 lemon
1. Melt the butter in a large saucepan, add the onion and cook until onion becomes transparent.
2. Dust the veal with flour and add to the pan, cook until browned all over. Season with salt and pepper.
3. Add the wine and cook until it has evaporated. Gradually add the stock, cover and simmer for approx 1.5 hours until meat is tender and falling off the bone. Add more stock if needed as you go, and regularly turn the meat to prevent it from sticking to the pot.
4. Mix together the garlic, lemon and parsley to make the gremolata, and add to the veal. Turn carefully and cook for another 5 minutes.
This is a delicious melt in your mouth dish. Unfortunately my photos aren’t great and don’t do the dish justice, could be something to do with the wonderful Chianti wine we had to accompany this!