‘Picture a plate of Milanese osso bucco on the table in front of you, the fragrance of the rich, braised, meltingly tender meat mingling with that of the subtle, earthy saffron risotto’, says the introduction to Recipes from an Italian Butcher, the new book from The Silver Spoon Kitchen published by Phaidon. Called Ossibuchi alla Milanese in Italian it is one of the world’s classic meat recipes.
Preparation: 20 minutes
Cooking: 1 hour
4 osso buco (2-inch/5-cm-thick rounds of veal shank/knuckle)
All-purpose (plain) flour, for dusting
6 tablespoons butter
1/2 onion, chopped
5 tablespoons dry white wine
3/4 cup (6 fl oz/175 ml) meat broth (stock)
1 stalk celery, chopped
1 carrot, chopped
2 tablespoons tomato paste (purée)
Salt and pepper
For the gremolata:
Thinly peeled zest of 1/2 lemon, finely chopped
1 sprig flat-leaf parsley, finely chopped
1. Dust the veal shanks with flour, put into a colander, and shake off any excess. Set aside.
2. Melt the butter in a large pan, add the chopped onion, and cook over low heat for 5 minutes, stirring occasionally. Add the veal to the pan and cook over high heat, turning frequently, until browned all over. Season with salt and pepper and cook for another few minutes, then pour in the wine and cook until it has evaporated.
3. Pour in the broth (stock) and add the chopped celery and carrot. Reduce the heat, cover, and simmer for 30 minutes, adding more broth, if the pan starts to dry out.
4. Mix the tomato paste (purée) with 1 tablespoon hot water in a small bowl and stir into the pan.
5. Prepare the gremolata by combining the lemon zest and parsley in a small bowl. Add the mixture to the veal, turn carefully, and cook for another 5 minutes. Serve.
Recipes from an Italian Butcher: 150 inspiring and authentic Italian recipes for meat, poultry, and game – from the world’s most trusted authority on Italian cuisine is available to buy from Phaidon and good bookstores.
The Italian approach to cooking with meat is to keep things straightforward and maximize the flavour. This book showcases simple, hearty dishes that are true to this tradition, from chicken cacciatore and braised beef with Barolo to osso buco and Roman lamb. With more than 150 recipes, most published for the first time in English, it’s comprehensive and authoritative, demystifying the different cuts, cooking methods, and techniques unique to each meat type – along with the side dishes that best complement them.
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