Osso buco Milanese – Food & Home Magazine
A beautiful dish from a tasty, economical cut of meat. TO DRINK: Rupert & Rothschild Classique, a classical Bordeaux red blend, has body, finesse and elegance.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Pan
- Stove
- Measuring cup
- Peeler
- Wooden spoon
- Plate
- Pot
- Potato masher
- Serving platter
Ingredients
- 4 veal shanks, sliced about 2,5cm thick
- cake flour, to coat
- 100g butter
- 1 garlic clove
- 1 celery stalk, chopped
- 1 small carrot, peeled and chopped
- ½ onion, chopped
- 125ml (½ cup) dry white wine
- 250ml (1 cup) chicken stock
- salt
- freshly ground pepper
- 300g tinned peeled, chopped tomatoes
- a large sprig of fresh flat-leaf parsley, chopped
- zest of ½ lemon
- mashed potatoes, to serve
- mixed fresh herbs, to garnish
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Osso buco Milanese – Food & Home Magazine
foodandhome.co.za