Customer Gallery

INGREDIENTS • 4 veal shanks • 60g flour for coating • 15g olive oil • 1 tablespoon butter • 100g guanciale diced • 1 medium onion, finely diced • 1 carrot , diced • 1 celery rib , diced • 2 cloves garlic , minced • 120ml dry white wine • 400ml chicken stock (veal stock if you have access to it). • 20g tomato paste • 1 bay leaf • 2g dried thyme leaves • 2 pinches of salt • 10 twists of freshly ground black pepper • Chopped parsley to decorate INSTRUCTIONS Pat the shanks dry with a paper towel and lightly coat in flour, shaking off the excess.  Heat the oil and butter in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate.  Set aside.

 Add the guanciale and cook until browned, then add the onions and cook for 5-7 minutes until soft and translucent. Add the carrots, celery, and garlic and cook another 3-4 minutes until softened.  Add the wine and boil until reduced by half. Add the stock, seasonings, and tomato paste.

 Return the browned shanks to the pot, bring to a boil, reduce the heat to a very low simmer, cover and simmer for 1 1/2 to 2 hours or until the meat is fork tender.  Add salt and pepper to taste.  Remove and discard the bay leaf. 
 Serve with Milanese risotto and sprinkle with parsley.

Seal osso bucco fry onions in garlic with fresh Italian sausage without the skins Add tomato purree, oregano, fresh basilico, parsley, few bay leafs, passata and cook for 3 hours on a low heat Enjoy

4 ossobuchi (about 1kg) 2 tbsp olive oil plain flour for dusting sea salt and black pepper 45g butter 1 small onion, finely chopped 1 stick of celery, finely chopped 150ml dry white wine 300 ml stock (chicken or veal) Gremolata grated rind of one unwaxed lemon 1 small garlic clove, peeled and very finely chopped 2 tbsp finely chopped flat leaf parsley Method Heat the olive oil in a heavy based saute pan large enough to fit the ossobuchi in a single layer. Mix a teaspoon of salt in the flour and coat the ossobuchi in a thin layer of it. Add the ossobuchi to the pan and brown well on both sides. Remove and set aside. Add the butter to the pan along with the onion, celery and a sprinkle of salt. When the vegetables are soft, add the wine and increase the heat, rubbing the bottom of the pan with a wooden spoon to shift any caramelised meat. Return the meat to the pan and add the stock. Turn over the veal and reduce the heat to very low. Cover and cook for 1-1 1/2 hours or until the meat is tender and coming away from the bone. If you have a pan what can go into the oven, alternatively you can put it into the oven, covered, at 150˚C for the same time. To make the gremolata you simply mix the ingredients together and add a teaspoon to the top of the ossobuco when serving. The risotto alla Milanese is also simple and you can make it while the ossobuco is cooking. Ingredients olive oil 1 small onion, finely chopped 1 clove of garlic, finely chopped 150ml dry white wine 3 handfuls of arborio rice (or your choice of risotto rice) 1.5 litre chicken stock a pinch of saffron stands grated parmesan 30g butter Method Heat the olive oil in a heavy based saucepan and heat the stock in a separate saucepan. Add the onions and garlic to the olive oil and soften over medium heat. Add the rice and stir often. coat the rice in the olive oil. Add the white wine and continue to stir. Add the saffron, which has been mixed with a little stock. Gradually add the warm stock a ladle at a time to the rice while stirring. When the outer husk of the rice is cooked but still has a little bite on the inside take the saucepan off the heat add the butter and parmesan, stir gently, then cover for 5 minutes. Serve with the ossobuco and gremolata.

Giorgio Locotelli

OSSO BUCO Alla Milanese Serves 4 4 Slices of shin of veal with bone marrow Flour 50gr butter 125ml dry white wine 225gr tomatoes peeled and chopped (or can of chopped) Meat stock S & P For the gremolata 4tbsp finely chopped parsley 1tbsp finely grated lemon rind 1 small clove of garlic crushed 1 anchovy finely chopped optional Coat the meat in flour and brown in butter on both sides. Add the wine and simmer for 10 mins, add toms and stock to cover season and cook with lid on for 1.1/2-2 hours, stirring occasionally to make sure it does no stick until meat is coming away from the bone. Add stock to keep meat covered, they sauce should be thickish at the end. Place a little gremolata on each piece and cook for a minute or so and serve with Risotto Milanese.

Pancetta, carrots, celery, onion, thyme, garlic, white wine, chicken stock, and two veal shank cutlets. Gremelata - Fresh chopped parsley, fresh lemon zest and chopped garlic mixed with tablespoon of olive oil.

From Claudia Roden’s The Food of Italy

Ingredients 4 veal osso buco Seasoned flour 1 bag beef stock (M&S good) Added flavouring - carrot, celery, onion,garlic 75g risotto rice per person (riso carnaroli is best) Olive oil. 11/2 water 2 veg stock cubes 2 sachets saffron powder or 10 strands I small bottle white wine 1 large banana shallot 2 large gloves garlic Parmesan Gremolata: garlic Parmesan Parsley garlic lemon rind Osso Buco 1 Add roughly chopped carrot, celery, onion and garlic to beef stock and gently simmer for 20 mins 2. Coat veal in seasoned flour. 3. Brown coated veal on each side in olive oil. 4. Add beef stock so veal is almost covered. 5. Gently cook on hob with lid on for 2 hours. 6. If necessary at any time add more stock. Risotto 1. Add stock cubes and saffron to water and boil. 2. Finely chop onions and crush garlic. 3. Add oil to pan (and butter if you like) and gently sauté onion. 4. Add rice and stir to cost rice with oil. 5. Add wine and increase heat and stir until wine has reduced completely. Add garlic. 6. Add a ladle of stock at a time, stir until all stock has evaporated then add more. 7. Cook for 20- 25 mins. (Depends on the make of rice). 8. When rice is cooked add grated Parmesan and stir to get a creamy texture. 9. Leave to sit for 2 minutes with lid on. Gremolata 1. Finely chop parsley and garlic. 2. Grate lemon rind and mix with above.. Serve 1. Put risotto in a bowl 2. Place osso buco on top. 3. Add meat stock. 4. Sprinkle gremolata on top of meat. Enjoy.

Ossobuco alla Milanese