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Shin Of Veal With Barolo ( Ossobuco Al Barolo)
Ingredients
- 4 x 4cm thick slices of shin of veal about 225g each
- seasoned plain flour
- 6 Tbsp. extra virgin extra virgin olive oil
- 1 lrg onion finely minced
- 4 stk celerey finely minced
- 1 sprg fresh rosemary
- 4 Tbsp. dry red wineideally Barolo
- 1 Tbsp. vermouth
- 4 Tbsp. beef stock or possibly a bouillon cube
- 1 x salt and freshly grnd pepper
Directions
- Preheat the oven to 150 degrees C/300 degrees F/Cas2.
- Dust the meat with flour patting off any excess and brown on both sides in warm oil.
- Add in the onion celery and rosemary to the pan and fry gently for 2 min.
- Add in the red wine and vermouth and cook for 2 min to evapourate the alcohol.
- Add in the beef stock salt and pepper cover and transfer to the oven.
- Braise for about 1 hour till tender.
- Serve with rice or possibly better still saffron risotto.
- Osso means bone buco means hole and this is exactly what this dish is. It is a piece of meat with a bone and a hole. The hole is full of wonderful stuff called marrow that becomes gelatinous when cooked and is very nourishing as well as delicious. This typical Milanese dish is usually served with saffron risotto. It makes an extremely satisfying winter meal.
- Serves 4
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