MONDAY OSSO BUCCO

When the week begins..

The euro school year is coming to its end. My energy with it! End of tether...

Tonight I am reaching into the inner sactum of Italian comfort food and serving Milanese Osso Bucco.

The beauty of this dish is not only its simplicity but the added tang of lemon/parsley gremolata.

Prepare your tastebuds for a comfort kick...





Osso Bucco Milanese for 4

4 thick veal shin chops cut with marrow bone
flour
60 gr butter
125ml dry white wine
250 gr tomatoes, peeled and chopped ( use canned if out of season)
veal stock
salt and pepper

5 tablespoons chopped parsley
1 tablespoon lemon zest
1 clove garlic

Coat meat both sides with flour and brown in butter.
Add wine and simmer 15 mins. 
Add chopped tomatoes and stock to cover meat, season, cover and cook for 1 1/2 - 2 hours until the meat is so tender it falls from the bones.

Mix parsley, lemon zest and garlic (gremolata!) putting a little on each piece of meat and cook a few minutes longer. Serve with rice or butter noodles.

Comments

  1. Hehe. Love the post :-)

    The Osso Bucco looks divine!

    ReplyDelete
  2. This is our family's all time favorite. However, I add a bit of pressed orange juice to the lemon gremolata. Love it.

    ReplyDelete
  3. Will try the orange juice in the gremolata. Thx Dessi dear!

    ReplyDelete

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