Monday, March 7, 2016

Veal / Veau "Ossobuco" di vitello

The ossobuco can be served with a classic 
risotto "alla Milanese"  
or also with a risotto with parmesan cheese 
(Parmigiano Reggiano or Grana Padano) may be fine: 
Mashed potatoes or polenta are just as viable alternatives.

The ossobuco can not and must not be reheated. 
It is one of those dishes to be prepared and to served.

A precious detail is the "gremolata", chopped parsley, lemon zest, garlic and, not always, but even anchovies.


The ingredients needed:

2 veal ossobuco
1 liter of beef broth
1 teaspoon of tomato paste
1 glass of white table wine 
1 onion
2 celery stalks
1 carrot
1 small tea cup of flour 
30 grams of butter
A drizzle of extra virgin olive oil
160 grams of rice 
1 pinch of saffron
30 grams of Parmigiano Reggiano
1 tea spoon of salt
1 pinch of black pepper

The preparation:

Chop the onion, carrot and two celery stalks, and fry with the butter and oil on a slow fire. The onion should almost melt.

Meanwhile carve the skin of each ossobuco in 2 - 3 points to keep it from curling during cooking and then pass them in the flour.

When the onion is ready, set it aside,  in the pan fry the shanks on both sides. Bringing together the onion and deglaze with white wine.

Add the tomato paste and a ladle of broth, just enough to make sure the shanks do not stick.

Leaving a very low heat on, cook for about an hour and a half until the shanks are tender. If during the cooking the shanks dry up add a little broth. Season with salt.

Separately prepare the gremolata: chopped parsley and grated lemon, mix together and set aside until ready to serve. There are those who like the gremolata with garlic and chopped anchovies.

For the risotto: Chop the onion and brown it with a knob of butter, when it will become transparent add the rice. Start cooking the rice and deglaze it with white wine. Cook it with the broth, and add more broth gradually as it dries.

Shortly before turning off the heat, melt the saffron in little broth and add to the rice. Stir in butter and Parmesan. Let stand a few minutes and add the meat on top covered with gremolata.

For those who wish, 
match with a full-bodied red wine, 
such as an