A Northern Italian dish where white wine is essential!
Shown with the classic accompaniment: Risotto Milanese.
- 2 veal Ossobuco (veal shins)
- 1 small white onion, finely chopped
- 2 sticks of celery, finely chopped
- 1 carrot, finely chopped
- 1 tablespoon of Fussels Garlic Rapeseed Oil
- 50g plain flour
- Couple of sprigs of rosemary and thyme
- 150ml white wine
- 150ml veal or beef stock
Preheat the garlic oil in a large frying pan.
Season the meat and dredge in flour. Fry in the pan until golden brown on both sides; remove from the pan and keep to one side.
Add the onion, celery and carrot to the pan (and more oil if the pan is too dry), season with a little salt and fry until golden (around 5-10 minutes).
Add wine, stock and herbs, and simmer for a couple of minutes, then put the ossobuco back in.
Cover and simmer very gently for two hours or bake in a low oven (160 C).
Serve with risotto Milanese and a gremolata.
For the gremolata: Combine a small bunch of chopped parsley, zest of 1 lemon with 1 tablespoon of Fussels Garlic Rapeseed Oil.