This is classic braised, thick slices of veal shin hailing from Lombardy. Now that Rose Veal is available, we can enjoy it again. The marrow in the centre of the bones is particularly prized to the extent of providing special spoons to access it.
There appears to be a debate as to whether tomato should be included or not. I love tomatoes so they are in my version, though I found fresh Italian plum tomatoes which are less intense than the canned variety.
Planning
| serves: | 4 |
| preparation time: | 15 mins |
| cooking time: | 3 hrs |
Ingredients
- 4 pieces of veal shin, about 4cm thick
- flour, to coat
- 4 tbs butter
- 1 onion, diced
- 1 stick celery, diced
- 1 carrot, diced
- 2 garlic cloves, sliced
- olive oil
- 200ml dry white wine
- 300ml chicken stock
- 2 bay leaves
- 1 sprig fresh thyme
- 400ml can tomatoes, chopped
- Salt & pepper
Method
Tie veal shanks with string to stop them falling apart in cooking. Season with salt and pepper, then dust with flour.
Heat a large frying pan and add enough olive oil to cover the base. Brown the veal on both sides.
Select a braising pan large enough to fit the veal shins snuggly and place pan on a moderate heat. Melt the butter then add the onion, celery, carrot and garlic. Stir the vegetables for about 10 minutes until they are slightly coloured. Deglaze the pan with the wine, then add the stock, tomatoes, thyme and bay leaves. Bring to a simmer and nestle the veal back into the pan.
Cover the braising pan and place in the oven for approximately 2½ hours. The veal should be very tender. I would resist straining and reducing the braising liquid, especially if using tinned tomatoes, because it gets a bit too intense, in my opinion.
This is traditionally served with Gremolata and Risotto Milanese.
Bought osso bucco from Farmison back in April, when it was on offer. Still available, but at 700g/£10, it’s staying there.
https://www.farmison.com/products/osso-bucco
Their website suggests – of course – risotto, but the product page shows a photo with pappardelle. We did that, and it’s good.