Ossobuco alla Milanese

Ossobuco alla Milanese
   
Interestingly, the name for this dish comes quite literally from ‘bone with a hole’. Using bone-in veal or beef shank, this delicious dish melts in your mouth. Finished off with a fresh gremolata for a zesty contrast of flavours and your ossobuco will be singing the opera!
   
Ingredients from our Online store:
- Bertozzi organic “type 0” flour
- 2 tablespoons of Strianese tomato paste or 1 small can of Strianese San Marzano DOP tomatoes
- 10-20g of dried porcini mushrooms (reconstitute prior) or use half a pound of cremini
- Masserie di Sant’Eramo sea salt
- Borgo de Medici Black Pepper
- Primagoccia Olive Oil (on sale for $10 in our store!)
   
Ingredients from the market:
- 2 veal or 3 beef shanks
- 2 onions
- 2 celery sticks
- 2 carrots
- 3 cloves of garlic
- 1 sprig thyme
- 1 sprig rosemary
- 1 bay leaf
- 2 cups white wine
- 1L of fresh chicken stock (we simmered a chicken for 10 hours the day prior and used the resulting liquid)
   
For the gremolata
- 1 bunch of parsley, plucked and finely chopped
- The zest of 2 lemons
- 2 grated garlic cloves

   

Wine pairing suggestion: Barolo

   

Steps:

   
1. Take one cup of Bertozzi organic “type 0” flour and mix in 2 tablespoons of Masserie sea salt & 1 tablespoon of Borgo de Medici black pepper. Lay each shank in the flour and dust all sides generously, rotating and flipping the shank to coat all parts.


2. In a cast iron dutchoven heated over high heat, cover the bottom with Primagoccia olive oil. Fry each shank one by one in the oil until the top and bottom have developed a deep golden brown hue.

   
3. Remove the shanks when they are done and place them on the side. Turn the heat down and add the onion, celery, carrot & garlic. Sautee for 5-10 mins, we like to develop just a touch or brown around the edges. Add the thyme, bay leaf and tomato paste / san marzano, stir and simmer for a couple minutes.

   
4. Add the meat back to the pot, pour in the wine and stock and add the mushrooms. Simmer for 3 hours (minimum), up to 6.

   
6. For the gremolata, simply stir up the prepared ingredients listed above and sprinkle over the ossobuco.