Italian Offal  & Veal Recipes - Ossa Buco Recipe

Ingredients

• 40 g/3 tbsp unsalted (sweet) butter

• 6 slices shin of veal

• 300 ml/1 1/4 cups dry white wine

• 400 g/14 oz/1 large can tomatoes

• 300 ml/1 1/4 cups chicken stock or water

• Salt and freshly ground black pepper

• 25 g/1 oz chopped fresh parsley

• 1 garlic clove, finely chopped

• 10 ml/2 tsp finely grated lemon rind

• Risotto alia Milanese, to serve

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Method:

1. Melt the butter in a heavy flameproof casserole (Dutch oven). Add the veal and fry (sauté) until browned on all sides.

2. Arrange the veal in a single layer in the base of the casserole, then add the wine and boil until reduced by about one third.

3. Add the tomatoes and cook for 5 minutes. Add the stock or water, bring to the boil, and season with salt and pepper.

4. Cover and cook in a preheated oven at 120°C/250°F/gas mark 1/2 for 2-3 hours until the veal is tender.

5. Mix together the parsley, garlic and lemon rind. Sprinkle the mixture over the casserole just before serving with Risotto alia Milanese.