Osso Buco in Bianco

Osso bucco literally means 'bone with hole'. The name refers to the cut, from veal shanks or shin, which always include the bone; this contains marrow, and is an important part of the dish

This recipe is from Antonio's new book 'Two Greedy Italians'.

The Method

Osso buco is a specialitly of Milan, where its traditional accompaniment is rissotto milanese. This is the original version, made without tomatoes, and now known as osso buco in bianco. There has been a real trend lately to include tomatoes in the stew, which makes for a dish that is better accompanied by potatoes or polenta.

Coat the meat in the flour and season with salt and pepper. Heat the oil in a large pan, add the veal and fry until browned on bot sides, about 5-6 minutes on each side. Side aside.

Add the onion, carrots, celery and bay leaves to the same pan and fry until the onion is softened, about 8 minutes. Pour in the wine and allow to evaporate slightly, then add the meat, stock, sage, rosemary and orange zest. Bring to the simmer, then cover and cook gently for about 1 1/2 hours, until the meat is tender. Check from time to time and add a little more stock if the mixture is getting too dry.

Season to taste and serve with Risotto Milanese. Enjoy!

Vital Statistics

Prep time	5
Cook time	105
Serves	4

The Ingredients

4 x 5cm thick slices veal shin, about 1kg
plain flour, for coating
salt and freshly ground black pepper
6 tbsp olive oil
1 large onion, finely chopped
3 celery stalks, very finely diced
4 bay leaves
100ml dry white wine
1litre beef or chicken stock
4 sage leaves
1 sprig of rosemary
grated zest of 1 small orange
2 carrots, very finely diced