Image: Mowie Kay
Osso buco veal is a classic Milanese dish, in which the meat is braised with vegetables, broth and wine. Serve it with a dry Italian white, such as an Orvieto or a Verdicchio dei Castelli di Jesi, or opt for an Italian red like a Barbera.
- 4 large veal chops, about 21⁄4 lbs 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1 small onion, finely chopped
- 1 rib celery, thinly sliced
- 2 cloves garlic, minced
- 2⁄3 cup Italian dry white wine, such as Pinot Grigio
- 1 cup passata or strained tomatoes
- 11⁄4 cups light vegetable or chicken stock, divided Finely grated zest of 1 lemon
- 10 pitted green olives, finely chopped
- 3 rounded tbsp chopped fresh parsley
1 Trim any excess fat from the veal. Add the oil to a large shallow skillet set over medium-high heat. Cook for 1 minute; add the butter. When the butter stops foaming, add the veal and fry until they’re nicely browned, about 3 minutes per side. Remove the veal from the skillet and set aside.
2 Reduce the heat to low. Add the onion and celery to the skillet and cook until softened, 5 to 6 minutes. Stir in the garlic; increase the heat to high and add the wine. Let the wine cook for a few minutes, until it has reduced by half, then add the passata and a scant 1 cup of the stock, stirring well. Return the veal to the skillet, spooning the sauce overtop. Reduce to a simmer and partially cover the pan. Cook gently, turn- ing the veal halfway through and adding more stock if the meat is getting dry, until the veal is tender and cooked through, 30 to 40 minutes.
3 Meanwhile, to prepare the gremolata, stir together the lemon zest, olives and parsley in a bowl. When the veal is ready, add half the gremolata to the skillet and stir to combine. Reduce the heat to low and cook for 5 minutes to allow the flavours to blend.
4 Transfer the veal to four warm plates, spoon the sauce overtop and sprinkle with the remaining gremolata. Serve with saffron risotto, rice or a green salad.
Excerpted from Wine Lover's Kitchen by Fiona Beckett. Recipes Copyright © 2017. Excerpted by permission of Simon and Schuster. All rights reserved.