Ossobuco Alla Milanese

Ossobuco Alla Milanese is obviously a dish from Milan.  It means “Bone Hole”. As many Northern Italian dishes go Olive Oil is often lacking.  By North I mean north of the river Po.  Obviously Tuscany is a northern province, but they use olive oil in their cuisine.  Milan is in Lombardy.  There Butter is king, just like French cuisine.  In this recipe butter will be used.

Ossobuco Alla Milanese

For 6 people

6 Ossobuco

150g of Butter

Water

Flour

One Glass of White Wine

Parsley

Lemon Zest

2 Garlic cloves

2 Anchovies (Used as a spice…never omit)

Beef Broth

Salt

Pepper

Ossobuco Is the Veal Shank (fleshy) with the bone and marrow attached.  Difficult to find, and because of that I often buy Beef Shank.  Since it is not commonly used by Americans except for making broth you should be able to find it for fewer than three dollars a pound.

Place half the butter requested in a pan with fairly high sides (you will need this when you add the broth and wine).  Make sure that you have a series of tiny cuts on the end of the Ossobuco.  This will keep it from curling up in case there is a little connective tissue on the meat.

Place them in flour and at moderate heat braze the meat.  Remember Butter can burn so not so high.

Once you reach a dark blond color salt and pepper them.

Pour the wine in, a glass if I remember correctly and once all evaporated cover them with water all the way up until it just covers the Ossobuco. Cover and let cook for one hour or there about on low heat.

Once done that you will find that the water has partially evaporated.

Take the anchovy, the lemon zest, the parsley, and the two garlic cloves and crush them (mash then all in a mortar and pestle).  Add to the mixture and add some broth.  A half-cup of broth should suffice and cook an additional five minutes making sure you deglaze the bottom of the pan with the broth.  Add some additional fresh butter and serve with Risotto Alla Milanese…Ok, maybe not now.  Just some hot buttered rice with a little Parmigiano will do.  Next week Risotto Alla Milanese!

Buona Sera