OSSOBUCO alla Milanese (c) Fred Bollaci
Serves 4
4 Veal shanks with large marrow bones
Flour (to coat shanks)
Salt and pepper to coat and to taste in the preparation
Salt and pepper the shanks, Dredge in flour, shake off excess, then brown in
Olive oil and butter until golden, flip to get both sides.
In a separate stock pot or Dutch Oven, Heat olive oil and butter (several tablespoons each), add
2 cups Carrots, 2 cups celery stalks and leaves, and 1 yellow onion all nicely chopped, salt and pepper, sweat them until soft,
Add
Bay leaf
Add
2 tables Tomato paste (prefer imported Italian), allow to Rossolare or be exposed to the heat a couple minutes to enhance the flavor.
Add the shanks and their juices. Add several twists fresh ground nutmeg. Add a slice of lemon peel and orange peel, gives a slightly tangy, subtle citrusy freshness.
Add 1 cup dry white wine, add in several sprigs rosemary and a few fresh sage leaves, reduce, then add 2 cups Chicken or beef broth, let reduce, then add 1 cup red wine, let reduce medium/high heat. ONLY cook with something you would drink! I used a Sonoma Chardonnay and Cabernet (about $11 a bottle) to cook with.
Add 1 can San Marzano tomatoes, crushed by hand, let cook medium heat, stir as needed a few minutes (note: not all Italian recipes include tomato, remember tomato came from the New World via Spanish explorers, so Italians were cooking for centuries without them, and while they have truly perfected their use and cultivation, they aren’t always incorporated, it’s a matter of taste. I like a little, a brownish red sauce. Some like it brown. Your call).
Lower heat
I added a piece of Parmesan rind.
Let simmer 4 hours on stove with lid partially covered, stir as needed, or cover and place in 350 degree oven
Remove, stir, taste sauce, skim unwanted fat, add salt and pepper to taste if needed.
Before serving:
Make
Gremolata
Lemon zest
Chopped Parsley
Finely Chopped Garlic
Sprinkle over the top when plating.
Garnish with herbs, such as rosemary sprigs in the bones for presentation, serve with fresh pasta with excess sauce or Risotto with Saffron and Parmigiano.
Consider making extra, the flavors concentrate overnight in the refrigerator and they can be kept several days and reheated. This can be similarly done with lamb or pork shanks. Any leftover meat can be torn into small pieces by hand (the meat should be
melt in your mouth tender) and sauce can be added to a pasta. The bones are great for making stock, think Onion Soup.
