OSSO BUCCO ALA MILANESE

OSSO BUCCO ALA MILANESE 

There are many ways of making Osso Bucco. One with the tomato and red wine base and this one with white wine. I prefer this Osso Bucco as it is easy and fewer ingredients are needed. But, however, both take about 1 to 2 hours to cook until the meat loosens itself from the bone. 

Serves 2

Time: 1 - 1 1/2  hours

Osso Bucco

4 veal Osso Bucco

1 tbs plain flour

Salt & pepper

1 cup white wine

1 cup stock

1/4 butter

1 medium white onion chopped

1 garlic ( optional)

1 tbs chopped parsley

Gremolata

2 tbs finely chopped parsley

1 tsp lemon zest

1 garlic clove finely chopped

Method

First, toss the Osso Bucco into the flour and then brown them in a pan with little butter.  This will take about 5 minutes on high heat and then remove and keep aside.

In the same pan, add rest of the butter and cook onions and garlic till soft on low heat.

Add the wine and deglaze the pan first. Pour in the stock. Bring it to a boil. Add the seasoning and then arrange the Osso Bucco pieces in the pan and sprinkle some gremolata on it. Cover and cook on the gas top on slow heat or tip it in the preheated oven at 180'C for 45 minutes to 60 minutes.

To make the gremolata, mix the chopped parsley, garlic and lemon zest together. 

Serve it with rissoto, mashed potatoes or with some crusty bread and some extra gremolata on the side.