Osso buccho alla milanese
|4||veal — thick, slices, knuckle|
|20 g||smoked ham — cut into strips|
|5||tomatoes — peeled and chopped|
|1||carrot — finely chopped|
|1||celery — large stalks, finely sliced|
|1||onion — small, finely diced|
|1 Tbs||celery stalks — chopped|
|125 ml||wine — white|
|125 ml||stock — chicken|
|1||lemon — zest only|
|sea salt and freshly ground black pepper|
Melt some of the butter in a large saucepan and quickly fry the knuckles until they are golden on all sides.
Season them with salt and pepper, lift out of the pan and set aside, keeping them warm.
Remove the fat that has collected in the saucepan and add the wine to deglaze the pan.
Reduce almost completely and then add some of the stock, the tomatoes and the knuckle and simmer on medium heat for about an hour and a half.
Keep on adding stock as needed and season to taste with salt and freshly ground black pepper.
Melt the rest of the butter and fry the ham and the vegetables, cooking gently for about 1 or 2 minutes at which point you add the parsley and the lemon zest.
Transfer this mixture to the saucepan with the veal and continue cooking for about 10 – 15 minutes.
Serve the meat with the sauce and the risotto alla Milanese.
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